Crispy Biscuit-Topped Chicken Pot Pie Casserole
A quick and easy chicken pot pie casserole topped with crispy biscuit dough, delivering a warm, comforting, and satisfying meal perfect for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 2 cups mixed vegetables (frozen peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a twist)
- 1 cup chicken broth (low sodium preferred)
- ½ cup milk (whole or 2%)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme (optional)
- Salt and black pepper to taste
- 1 can (16.3 oz) refrigerated biscuit dough (Pillsbury flaky layers preferred)
- 1 tablespoon melted butter (for brushing biscuit tops)
- Optional: 1 teaspoon garlic powder or dried herbs mixed into the melted butter
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
- In a large mixing bowl, combine cooked chicken, mixed vegetables, sautéed onions and garlic, cream of chicken soup, chicken broth, and milk.
- Add dried thyme if using, and season with salt and black pepper to taste. Stir until evenly mixed and creamy. Add more broth or milk if too thick.
- Pour filling mixture into the greased casserole dish, spreading evenly.
- Open refrigerated biscuit dough and separate biscuits. Arrange evenly on top of filling, slightly touching but not overcrowded.
- Melt 1 tablespoon butter and mix with optional garlic powder or herbs. Brush over biscuit tops.
- Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly. Cover loosely with foil halfway through if biscuits brown too quickly.
- Let casserole rest for 5 minutes before serving to allow filling to set.
Notes
Use room temperature milk and broth for better filling cohesion. Avoid overcrowding biscuits to keep them crispy. Let casserole rest before serving to thicken filling. Adjust baking time if using a smaller or thicker casserole dish. For gluten-free, use gluten-free biscuit dough and check soup and broth labels. For dairy-free, substitute milk and biscuits accordingly.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400
- Fat: 18
- Carbohydrates: 30
- Protein: 25
Keywords: chicken pot pie, biscuit topping, casserole, comfort food, easy dinner, quick recipe, creamy filling, crispy biscuit