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Chicken Pot Pie Casserole with Biscuits

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Chicken Pot Pie Casserole with Biscuits is a creamy and hearty comfort food classic featuring tender chicken and vegetables in a savory sauce, topped with golden, fluffy biscuits. It’s a simplified version of traditional pot pie that’s perfect for busy weeknights.

Ingredients

  • 2 cups cooked chicken (shredded or cubed)
  • 2 cups mixed vegetables (frozen or cooked peas, carrots, corn, green beans)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/4 cup sour cream (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 can refrigerated biscuit dough (or homemade biscuit dough)
  • 2 tbsp butter (melted, for brushing)
  • Optional: chopped fresh parsley or thyme for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix cream of chicken soup, chicken broth, sour cream (if using), garlic powder, onion powder, salt, and pepper.
  3. Add cooked chicken and mixed vegetables; stir until evenly combined.
  4. Pour mixture into a greased 9×13-inch baking dish and spread evenly.
  5. Top with biscuit dough, spacing biscuits slightly apart.
  6. Brush tops of biscuits with melted butter.
  7. Bake for 25–30 minutes, or until biscuits are golden brown and filling is bubbly.
  8. Let cool for 5 minutes before serving. Garnish with herbs if desired.

Notes

  • Add cheese to the filling for a richer flavor.
  • Use puff pastry instead of biscuits for a flakier topping.
  • Add sautéed mushrooms for extra depth.
  • Ensure vegetables are fully cooked or thawed before adding.
  • Leave space between biscuits to help them bake evenly.

Nutrition

Find it online: https://thefamilycooking.com/chicken-pot-pie-casserole-with-biscuits/