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Easy Weeknight Chicken Pot Pie Casserole with Flaky Biscuit Topping

Close-up of a serving of chicken pot pie casserole showing creamy filling, chicken chunks, vegetables, and a golden biscuit topping.
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This recipe delivers the creamy, hearty flavor of classic chicken pot pie in a simple, family-friendly casserole format. Using rotisserie chicken and canned biscuits makes this a quick dinner solution perfect for busy weeknights.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup frozen chopped onion or 1/2 cup fresh chopped onion
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits)
  • 1 tablespoon melted butter (for brushing biscuits)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of celery soup, milk, thyme, pepper, and salt. Stir until the mixture is smooth and well combined.
  3. Fold in the frozen mixed vegetables and onion into the soup mixture.
  4. Pour the entire filling mixture evenly into the prepared baking dish. This forms your creamy chicken vegetable bake base.
  5. Open the can of refrigerated biscuit dough. Separate the biscuits and arrange them evenly over the top of the casserole filling. Do not overlap them.
  6. Brush the tops of the biscuits lightly with the melted butter.
  7. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
  8. Let the casserole rest for 5 minutes before serving. Serve this homestyle chicken casserole hot.

Notes

  • For a different topping, substitute the canned biscuits with refrigerated crescent roll dough, tearing the sheets into smaller pieces to cover the top.
  • If you prefer a richer flavor, substitute one can of condensed soup with a can of cream of mushroom soup.
  • You can assemble this entire dish ahead of time, cover it, and refrigerate it for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://delishsymphony.com/chicken-pot-pie-casserole/