Name: Easy Chicken Pot Pie Casserole With Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 8 Grands biscuits (1 can); 4 tablespoons butter, divided; 4 cups frozen mixed vegetables (corn, peas, carrots, green beans); 4 cups cooked chicken; 2 cups milk; 21 ounces cream of chicken soup (two 10.5-ounce cans); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder

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I love this recipe because it takes everything great about chicken pot pie and simplifies it—no pie crust, just buttery biscuits on top. It’s creamy, hearty, and done in under an hour. Easy Chicken Pot Pie Casserole With Biscuits

Why You’ll Love This Recipe

I believe this casserole is a winner because:

It’s fast and easy—using cooked chicken and frozen mixed vegetables cuts prep time way down
It has that comforting, creamy filling paired with golden, buttery biscuits—classic flavor without fuss
It’s flexible: I can swap in different vegetables or change up seasonings depending on what’s in the fridge

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 Grands biscuits (a can)
4 tablespoons butter, divided
4 cups frozen mixed vegetables (corn, peas, carrots, green beans)
4 cups cooked chicken
2 cups milk
21 ounces cream of chicken soup (two 10.5-ounce cans)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

directions

Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
Bake the biscuits on a baking sheet for 8 minutes. Remove and set aside. Leave oven on.
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Add frozen mixed vegetables and cook for 10 to 15 minutes until just tender.
Stir in cooked chicken, milk, cream of chicken soup, salt, and pepper. Heat until fully hot and bubbling, about 5 minutes.
Pour filling into the prepared baking dish and spread evenly.
Place the pre-baked biscuits on top of the chicken mixture, baked side down and raw side up.
Melt remaining butter and mix with garlic powder. Brush this over the top of the biscuits.
Bake the casserole for 10 to 12 minutes. Then, tent loosely with foil and bake another 10 to 12 minutes until biscuits are golden and the filling is bubbling.

Servings and timing

Servings: 4 large portions
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes swap or add fresh vegetables like mushrooms, broccoli, or celery for more texture
Instead of cream of chicken soup, I like using cream of mushroom or a homemade white sauce
If I’m craving herbs, I add thyme, rosemary, or parsley to the biscuit topping
I occasionally use turkey instead of chicken for a post-holiday twist

storage/reheating

After baking, I let the casserole cool completely, then store it in an airtight container in the fridge for up to 3 days. The biscuits do soften a bit over time, but the flavor stays great.
To freeze, I prepare the filling, let it cool, then freeze it in a freezer-safe dish for up to 3 months. I add fresh biscuits before baking when I’m ready to serve.
For reheating, I use a 350°F oven until it’s hot and bubbly—this keeps the biscuit texture intact. For single portions, microwaving is quicker, though the biscuits get softer.

FAQs

Can I make this dish into a freezer meal?

Yes. I assemble the filling, let it cool, freeze it, and then add fresh biscuits when baking later.

Can I use fresh vegetables instead of frozen?

Absolutely. I cook them until tender before adding to the filling.

What type of chicken works best?

Rotisserie chicken is my go-to for ease and flavor, but any cooked and shredded chicken works.

How do I keep the biscuits from browning too fast?

If they’re browning before the filling is hot, I cover the dish loosely with foil partway through baking.

Can I make this recipe without cream of chicken soup?

Yes. I make a homemade sauce using butter, flour, and milk, or use another cream-based soup like mushroom.

Conclusion

I’m convinced this Chicken Pot Pie Casserole with Biscuits is perfect for nights when I want comfort food without a lot of effort. It’s creamy, satisfying, versatile, and lets me work with what I have on hand. Every time I make it, it feels like a cozy, homemade win.

Easy Chicken Pot Pie Casserole With Biscuits