Description
This easy Chicken Pot Pie Casserole simplifies the classic comfort food by using buttery biscuits instead of pie crust. Creamy, hearty, and ready in under an hour—perfect for a satisfying weeknight dinner.
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
Instructions
- 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.
Notes
- Use rotisserie chicken for a quick and flavorful option.
- Fresh vegetables can be used; just cook them until tender first.
- Tent the casserole with foil if the biscuits brown too quickly.
- Swap cream of chicken soup with cream of mushroom or homemade white sauce for variation.
- For a holiday twist, use leftover turkey instead of chicken.
Nutrition
- Serving Size: 1 large portion
- Calories: 620
- Sugar: 7g
- Sodium: 1520mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 115mg
