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.
Ingredients
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
Instructions
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Preheat your oven to 375°F (190°C).
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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.
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Add shredded chicken and frozen vegetables to the saucepan, mixing until everything is coated in the creamy sauce.
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Transfer the mixture into a greased 9×13-inch casserole dish.
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Arrange the biscuits on top in a single layer.
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Bake for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbling.
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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
