Why You’ll Love This Recipe

You’ll love this recipe for its simplicity and flavor. Using pre-made biscuits as a topping eliminates the need for pie crust, making the recipe faster and easier. The creamy filling with chicken, vegetables, and seasonings delivers all the rich, comforting flavors of a classic pot pie. Plus, it’s a great way to use up rotisserie chicken, saving you time without sacrificing taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can Grands biscuits (8 biscuits)
2 cups shredded cooked chicken (rotisserie chicken works great)
1 can cream of chicken soup
1 cup mixed frozen vegetables (corn, peas, carrots, green beans)
1/4 cup butter
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Directions

Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat. Add the cream of chicken soup, milk, salt, pepper, and garlic powder. Stir until well combined and heated through.
Add the shredded chicken and frozen vegetables to the saucepan, stirring until everything is coated in the creamy sauce.
Transfer the mixture into a greased 9×13-inch casserole dish.
Place the biscuits on top of the casserole, arranging them in a single layer.
Bake for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbling.
Let it cool slightly before serving.

Servings and Timing

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

For a more decadent casserole, add shredded cheese to the creamy sauce.
Swap the frozen mixed vegetables for fresh ones, such as peas, carrots, or green beans.
Use a different type of soup, like cream of mushroom, for a variation in flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave or oven until warmed through. You may need to add a splash of milk to keep the sauce creamy when reheating.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred about 2 pounds of fresh chicken breasts to use in this recipe.

How do I make this recipe gluten-free?

To make this casserole gluten-free, use gluten-free biscuits and ensure that the cream of chicken soup is gluten-free.

Can I use homemade biscuits?

Absolutely! If you prefer homemade biscuits, use your favorite recipe or one that complements this dish.

Can I add more vegetables to this casserole?

Yes, feel free to add more vegetables like diced potatoes, mushrooms, or bell peppers to suit your preferences.

Can I make this recipe ahead of time?

Yes, you can prepare the casserole ahead of time and store it in the refrigerator. When ready to bake, add the biscuits and cook as instructed.

Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Just cover it tightly and freeze for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight and then add the biscuits and bake.

How can I make the casserole creamier?

For a creamier casserole, you can add extra milk or even a bit of sour cream to the sauce.

What can I use instead of cream of chicken soup?

You can substitute with cream of mushroom soup or a homemade cream sauce if you prefer a different flavor.

How do I store the biscuits if they become soggy?

If your biscuits become soggy after baking, try to store them separately from the casserole and add them just before reheating.

Can I use a different type of biscuit?

Yes, you can substitute Grands biscuits with any type of refrigerated biscuit dough you prefer, such as butter or flaky style.

Conclusion

This Chicken Pot Pie Casserole with Biscuits is the perfect comfort food for a busy weeknight. The combination of creamy sauce, tender chicken, and crisp vegetables is topped with flaky biscuits, creating a satisfying dish that’s both easy and delicious. Whether you’re making it for your family or a special occasion, this casserole is sure to become a favorite!

Easy Chicken Pot Pie Casserole with Biscuits

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Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Easy Chicken Pot Pie Casserole with Biscuits is a comforting, quick, and easy dinner that combines all the delicious flavors of a traditional chicken pot pie, but without the need for pie crust. Featuring juicy chicken, creamy sauce, and a medley of vegetables, topped with buttery, golden biscuits, this dish is perfect for a cozy weeknight meal that’s both indulgent and simple to prepare.

Instructions

Preheat your oven to 375°F (190°C).
In a large saucepan, melt butter over medium heat. Add cream of chicken soup, milk, salt, pepper, and garlic powder. Stir until well combined and heated through.
Add shredded chicken and frozen vegetables to the saucepan, mixing until everything is coated in the creamy sauce.
Transfer the mixture into a greased 9×13-inch casserole dish.
Arrange the biscuits on top in a single layer.
Bake for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbling.
Let cool slightly before serving.

Notes

Add shredded cheese to the creamy sauce for a richer flavor.

Swap frozen mixed vegetables for fresh vegetables like peas or carrots.

Use different soups, like cream of mushroom, for flavor variation.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American