Chicken Pot Pie Casserole

A wooden spoon holds a serving of creamy chicken and vegetable mixture topped with a golden biscuit, with more biscuits and filling visible in the background.

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Make this easy Chicken Pot Pie Casserole with Biscuits for a cozy, family-friendly dinner. Creamy filling, golden biscuits, and simple ingredients come together fast.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American

Keyword: Chicken Pot Pie Casserole

Servings: servings

Calories: 417kcal

Author: Alicia

Ingredients

2 Tablespoons butter
1 medium onion diced
2 cups frozen mixed vegetables peas, carrots, corn, green beans
3 cups cooked chicken shredded (rotisserie works well)
10.5 ounces cream of chicken soup 1 can
1 ½ cups milk
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
16 ounces refrigerated biscuit dough 1 package

Instructions

Preheat oven to 350° F. Grease a 9 × 13-inch baking dish.
In a large skillet, melt butter and cook onion until softened. Stir in vegetables, chicken, soup, milk, thyme, salt, pepper, and garlic powder. Cook until bubbling and hot, about 5 minutes. Transfer mixture to the prepared baking dish.
2 Tablespoons butter, 1 medium onion, 2 cups frozen mixed vegetables, 3 cups cooked chicken, 10.5 ounces cream of chicken soup, 1 ½ cups milk, 1 teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
Top evenly with biscuit dough pieces.
16 ounces refrigerated biscuit dough
Bake 30-35 minutes, until biscuits are golden brown.

Nutrition