Easy Creamy Chicken Pot Pie Casserole
A creamy, savory casserole filled with chicken, vegetables, and topped with golden biscuits. Quick, easy, and full of comfort!
Equipment
- - Skillet
- Mixing spoon
- - Casserole dish
- - Pastry brush (optional)
Ingredients
- - 2½ cups cooked shredded chicken
- - 2 tbsp butter
- - 1 small onion diced
- - 2 garlic cloves minced
- - 1½ cups frozen mixed vegetables
- - 1 can 10.5 oz cream of chicken soup
- - ¾ cup milk
- - ½ tsp salt
- - ½ tsp black pepper
- - 1 tsp dried thyme
- - ½ tsp garlic powder
- - 1 can refrigerated biscuit dough 8-count
- - 1 tbsp melted butter
- - Optional: chopped parsley
Instructions
- Preheat oven to 375°F. Grease 9x13" casserole dish.
- In a skillet, sauté onion and garlic in butter for 3 minutes.
- Add vegetables, chicken, soup, milk, and seasonings. Heat through.
- Transfer to baking dish. Top with biscuits.
- Bake for 25–28 minutes until biscuits are golden.
- Brush biscuits with melted butter. Garnish and serve.
Notes
- Use rotisserie chicken for convenience
- Swap milk with cream for a richer version
- Add cheese or cooked mushrooms for extra depth
- Swap milk with cream for a richer version
- Add cheese or cooked mushrooms for extra depth