... Print

Easy Weeknight Chicken Pot Pie Casserole with Cheddar Biscuit Topping

Close-up of a bubbly pot pie casserole topped with golden brown biscuits, showing creamy filling with peas and carrots.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am glad you are here. This recipe shows you how to make a hearty, comforting chicken pot pie casserole with a simple cheddar biscuit topping. It is a quick, family-friendly dinner ready fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup refrigerated biscuit dough
  • 1/2 cup shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish or an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, chicken broth, thyme, and pepper. Mix these ingredients until they are well combined.
  3. Pour the creamy chicken mixture into your prepared baking dish, spreading it into an even layer. This is your hearty chicken bake base.
  4. Separate the refrigerated biscuit dough pieces. Place the biscuits evenly over the top of the filling. You can arrange them close together to cover most of the surface.
  5. Sprinkle the shredded cheddar cheese over the tops of the biscuits.
  6. Bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
  7. Let the pot pie casserole rest for 5 minutes before you serve it. This is a simple chicken dinner idea for your family.

Notes

  • You can use leftover rotisserie chicken to make this an even quicker weeknight dinner.
  • If you prefer a crustless chicken pot pie, skip the biscuits and bake the filling for 15 minutes, then top with 1/2 cup crushed crackers mixed with 1 tablespoon melted butter and bake for another 5 minutes.
  • For a make ahead pot pie casserole, assemble the dish completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://purecookingjoy.com/pot-pie-casserole-easy-biscuit-bake/

3 Shares
Tweet
Pin3
Share