Easy Weeknight Chicken Pot Pie Casserole with Cheddar Biscuit Topping
This recipe gives you the comfort of classic chicken pot pie without the fuss of making a traditional crust. You get a creamy, hearty filling topped with simple, flaky cheddar biscuits, making it a perfect, satisfying meal for busy weeknights.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup milk
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 can (8 ounces) refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, chicken broth, thyme, pepper, and salt. Mix until everything is well combined and creamy.
- Pour the chicken mixture evenly into the prepared baking dish.
- Sprinkle the shredded cheddar cheese over the top of the filling.
- Separate the refrigerated biscuit dough and arrange the biscuits on top of the cheese layer. You can place them close together or slightly overlapping.
- Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
- Let the casserole cool for 5 minutes before you serve it.
Notes
- You can use leftover rotisserie chicken to make this recipe even faster.
- If you prefer a crustless version, skip the biscuits and bake the filling until hot, about 15 minutes, then top with crushed crackers or breadcrumbs during the last 5 minutes of baking for texture.
- For extra flavor, add 1/4 cup of finely chopped onion or celery to the filling mixture before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 850
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 95