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Ultra Easy Chicken Pot Pie Casserole with Refrigerated Biscuits

A close-up serving of creamy chicken pot pie casserole topped with a golden biscuit crust.
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Make this comforting Chicken Pot Pie Casserole for a simple weeknight dinner. It uses rotisserie chicken and refrigerated biscuits for minimal prep time, delivering all the creamy, homestyle flavor of classic pot pie in one easy bake.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits total)
  • 1 tablespoon melted butter (for brushing biscuits)

Instructions

  1. Preheat your oven to 375 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, milk, frozen mixed vegetables, thyme, pepper, and salt. Stir the mixture until it is fully combined and creamy.
  3. Pour the chicken and vegetable mixture evenly into the prepared baking dish. Spread the mixture to cover the bottom.
  4. Separate the refrigerated biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner layers.
  5. Arrange the biscuit halves on top of the chicken mixture in a single layer, slightly overlapping them if necessary to cover the filling.
  6. Brush the tops of the biscuits lightly with the melted butter.
  7. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuit topping is golden brown.
  8. Let the casserole cool for 5 minutes before you serve it.

Notes

  • For a richer flavor, substitute one can of condensed soup with a can of cream of mushroom soup.
  • If you prefer a crescent roll topping, use one tube of refrigerated crescent roll dough instead of biscuits, stretching the pieces over the filling.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to 24 hours before topping with biscuits and baking.

Nutrition

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