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Easy Weeknight Chicken Pot Pie Casserole with Biscuits

Close-up of amazing chicken pot pie casserole topped with golden, flaky biscuits in a white baking dish.
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A simple, comforting casserole that tastes like classic chicken pot pie but uses store-bought biscuits for a quick topping. This recipe uses rotisserie chicken for fast preparation.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (from rotisserie chicken)
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup water
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 can (8 ounces) refrigerated biscuit dough

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, milk, water, frozen mixed vegetables, thyme, and pepper. Stir until everything is evenly mixed.
  3. Pour the chicken mixture into the prepared baking dish. Spread it into an even layer.
  4. Open the biscuit dough. Separate the biscuits and arrange them on top of the chicken mixture, leaving small gaps between them.
  5. Bake for 18 to 20 minutes, or until the sauce is bubbly and the biscuits are golden brown and cooked through.
  6. Let the casserole cool for 5 minutes before serving.

Notes

  • You can substitute frozen broccoli florets for some of the mixed vegetables if you prefer.
  • For a richer flavor, use half-and-half instead of milk.
  • This casserole reheats well for lunch the next day.

Nutrition

Find it online: https://afripaket.com/chicken-pot-pie-casserole-easy-recipe/