Chicken Pot Pie Biscuit Casserole
Chicken Pot Pie Biscuit Casserole is an easy chicken pot pie recipe that combines creamy chicken and vegetables underneath pillowy and fluffy golden brown biscuits. It's the ultimate cozy family dinner, classic comfort food, and made with easy prep and only a few ingredients.
Servings 8
Calories 413kcal
Ingredients
- 3 cups cooked shredded chicken
- 1 bag (12 oz) frozen mixed vegetables
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup whole milk OR half and half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 tube (16.3 oz) refrigerated biscuits (8 ct biscuits)
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch casserole dish nonstick cooking spray.
- In a large mixing bowl, stir together the shredded chicken, mixed vegetables, cream of chicken soups, milk, and dried seasonings. Transfer the mixture to the prepared casserole dish in an even layer.3 cups cooked shredded chicken, 1 bag (12 oz) frozen mixed vegetables, 2 cans (10.5 oz each) condensed cream of chicken soup, 1 cup whole milk OR half and half, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground black pepper
- Remove the biscuits from the can and cut each biscuit into 6 smaller pieces. Sprinkle the biscuit pieces over top of the chicken mixture, in an even single layer on top.1 tube (16.3 oz) refrigerated biscuits
- Bake for 25 to 30 minutes or until the biscuits are golden brown, cooked through, and the casserole is bubbly around the edges.
- Remove from the oven and let the casserole rest for about 5 to 10 minutes before serving it warm.
Notes
- Another option, instead of cream of chicken, is cream of celery, cream of chicken with herbs, cream of potato soup, or cream of mushroom for a different flavor profile if wanted. I will often use one can of cream of chicken + one can cream of potato.
- For a creamier version, with a thicker sauce, use half and half. Whole milk works just, but I prefer using half and half for a thicker sauce that is not as runny.
- For easy prep and easy flavor, use a store-bought rotisserie chicken in this recipe. Other options include canned chicken that has been drained and flaked, ready-to-use chicken from the grocery store, or use up leftover chicken from the fridge or freezer. Another option is to put 2 to 3 boneless, skinless chicken breasts into the slow cooker with a can of chicken broth. Cook on low heat for 6 to 7 hours and it shreds so easily with two forks!
- I use a can of Grands! Buttery Flaky Layers biscuits from the Pillsbury brand. Another option is old-fashioned biscuits or the buttermilk biscuit varieties.
- I prefer buying the steam fresh microwaveable frozen vegetable bags when I make this casserole. My kids like the veggies soft, so I microwave them before adding them into the mixing bowl along with the other ingredients. This is optional. The veggies can be added frozen, and cook to crisp tender in the oven. Use mixed vegetables or just one vegetable, depending on your family's preference.
Nutrition
Calories: 413kcal | Carbohydrates: 41g | Protein: 21g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 1138mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2368IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 4mg