Print

Ultimate Easy Chicken Pot Pie Casserole with Fluffy Biscuit Topping (Ready in Under an Hour)

Close-up of a baked chicken pot pie casserole topped with golden, fluffy biscuits nestled in creamy filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy chicken pot pie casserole for a quick family favorite dinner. It uses simple ingredients and a convenient biscuit topping for classic comfort food flavor without the fuss of a traditional pie crust.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup frozen or fresh chopped onion
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits total)
  • 1 tablespoon melted butter (for brushing biscuits)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of celery soup, chicken broth, thyme, pepper, and salt. Mix until well combined.
  3. Stir in the frozen mixed vegetables and chopped onion into the soup mixture.
  4. Pour the entire chicken mixture evenly into the prepared baking dish. This is your creamy chicken casserole base.
  5. Separate the refrigerated biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner layers.
  6. Arrange the biscuit halves over the top of the chicken filling in a single layer, leaving small gaps between them.
  7. Brush the tops of the biscuits lightly with the melted butter.
  8. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  9. Let the chicken pot pie casserole cool for 5 minutes before serving.

Notes

  • For a richer flavor, substitute one can of soup with a can of cream of mushroom soup.
  • If you prefer a different topping, you can use refrigerated crescent roll dough instead of biscuits, pressing the triangles into the top layer.
  • To use this as a weeknight chicken dinner, prepare the filling mixture ahead of time and store it in the refrigerator for up to two days. Add the topping just before baking.

Nutrition

Find it online: https://daisyrecipe.com/chicken-pot-pie-casserole/