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Cozy Biscuit Topped Chicken Pot Pie Casserole

A warm, comforting casserole filled with tender chicken, creamy sauce, and topped with flaky biscuits, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 2000
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Opt for farm-raised or organic for best flavor.
  • 1 can (10.5 oz) cream of chicken soup Can be substituted with cream of mushroom soup.
  • 1 cup frozen mixed vegetables Feel free to use fresh vegetables.
  • 1 cup chicken broth Vegetable broth works for a vegetarian version.
  • 1/2 cup milk Can be substituted with plant-based milk.
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • to taste salt and pepper Make sure to adequately season the dish.
  • 1 can (16.3 oz) refrigerated biscuits Can use homemade biscuit dough as an alternative.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, chicken broth, milk, onion powder, garlic powder, salt, and pepper.
  3. Pour the mixture into the greased baking dish and spread it out evenly.
  4. Open the can of refrigerated biscuits and place them evenly on top of the chicken mixture.
  5. Bake in the preheated oven for about 25-30 minutes, or until the biscuits are golden brown.
  6. Let the casserole cool for a few moments before serving.

Notes

Storage: Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat on the stovetop or microwave.