From Mila's kitchen
Chicken pot pie casserole combines cooked shredded chicken and mixed vegetables in a creamy broth-and-milk filling, then bakes quartered refrigerated biscuits on top. It is ready in about 40 minutes when the filling bubbles and the biscuit centers are fully baked, not merely browned on top.
Recipe
Chicken Pot Pie Casserole with Biscuits
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup (or GF version)
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits (or GF biscuit dough)
- 2 tbsp butter, melted
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13 baking dish.
- In a large skillet, sauté onion and garlic in a little butter or oil until softened.
- Stir in cream of chicken soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and pepper. Simmer 2–3 minutes.
- Add shredded chicken and mixed vegetables. Stir well and pour into the baking dish.
- Cut biscuits into quarters and arrange evenly on top of the casserole.
- Brush biscuit tops with melted butter.
- Bake 25–30 minutes, or until biscuits are golden and the filling is bubbling.
- Let stand 5 minutes before serving.
Recipe Notes
- Use gluten-free biscuits and soup for an easy GF version.
- Add cooked potatoes for extra heartiness.
- Swap biscuits for puff pastry for a different twist.
- Leftovers reheat perfectly in the oven or air fryer.
Nutrition
- Serving Size
- 1 portion
- Calories
- 480
- Sugar
- 6g
- Sodium
- 980mg
- Fat
- 24g
- Saturated Fat
- 10g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 40g
- Fiber
- 3g
- Protein
- 28g
- Cholesterol
- 85mg
Method at a glance
Why this recipe works
- Simmering the filling briefly before baking heats and combines the soup, broth, milk, aromatics, and seasonings.
- Quartering the biscuits creates smaller pieces that cook more evenly over the moist filling than whole thick biscuits.
Recipe-specific success guide
- Use a 9-by-13-inch dish so the filling is not so deep that steam prevents the biscuit bottoms from baking.
- Space the biscuit pieces rather than packing them into one solid lid.
- Let the casserole stand for 5 minutes so the bubbling filling thickens before serving.
Troubleshooting
The biscuits are brown but doughy underneath
The pieces may be too large or tightly packed. Cover loosely if the tops are darkening and continue baking until the centers are cooked.
The filling is watery
Make sure frozen vegetables are not carrying excess ice and give the hot casserole its full resting time before judging the consistency.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. Reheat in the oven when possible to restore some texture to the biscuits; the microwave will soften them.
What to serve with it
The casserole already contains chicken, vegetables, and biscuits, so a crisp salad is sufficient on the side.
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