PrintEasy Weeknight Chicken Pot Pie Casserole with Cheddar Biscuit Topping
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.
- 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) 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
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish or 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, and pepper. Mix these ingredients until they are well combined.
- Pour the creamy chicken mixture into your prepared baking dish, spreading it into an even layer. This is your hearty chicken bake base.
- 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.
- Sprinkle the shredded cheddar cheese over the tops of the biscuits.
- Bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- 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
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 80