Description
This Chicken Pot Pie Casserole is the ultimate comfort food—creamy chicken, tender vegetables, and a buttery, golden biscuit topping all baked together in one dish. Perfect for family dinners, weeknight meals, or cozy weekends, it combines simplicity with indulgence. Even beginners can pull it off, and leftovers are just as delicious reheated. It’s a crowd-pleaser that fills the house with irresistible aromas and leaves everyone coming back for seconds.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 cups mixed vegetables (peas, carrots, corn, celery)
- 1 can (10 oz) cream of chicken soup or 1 ½ cups homemade béchamel
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- Salt and pepper, to taste
- 1 can biscuit dough or homemade biscuit dough
- Optional: ½ cup shredded cheese, paprika for topping, fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch casserole dish.
- Mix chicken, vegetables, cream of chicken soup, milk, and seasonings in a bowl. Taste and adjust seasoning.
- Pour filling into prepared casserole dish.
- Place biscuit dough evenly on top of the filling. Optional: sprinkle cheese or paprika.
- Bake 30–35 minutes until biscuits are golden and filling is bubbly.
- Let rest 5 minutes before serving. Garnish with fresh herbs.
Notes
- Use a mix of fresh and frozen vegetables for the best flavor.
- For extra crispy topping, bake uncovered and broil for 1–2 minutes at the end if needed.
- Can be made ahead or frozen for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg