If you’re craving comfort food that is both hearty and satisfying, look no further than this Chicken Pot Pie Casserole with Biscuits. This one-dish wonder combines tender chicken, a creamy vegetable filling, and fluffy biscuits for a meal the whole family will love. Not only is it packed with flavor, but it’s also incredibly easy to prepare—perfect for a busy weeknight dinner.
Why You’ll Love This Chicken Pot Pie Casserole
This casserole is a comforting twist on the classic chicken pot pie. Instead of a traditional crust, fluffy biscuits top the creamy chicken and vegetable filling. It’s a complete meal in one dish that is guaranteed to impress. The combination of tender chicken, savory vegetables, and a deliciously creamy sauce, topped with golden, buttery biscuits, makes this casserole irresistible.
Ingredients:
2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth (low-sodium)
1 cup frozen mixed vegetables (carrots, peas, corn)
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 can (8 count) refrigerated biscuit dough (such as Pillsbury)
1 tablespoon melted butter
1/2 cup shredded cheddar cheese (optional, for extra flavor)
1 tablespoon chopped parsley (for garnish)
Instructions:
Preheat and Prep:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole dish.Make the Filling:
In a large mixing bowl, combine the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, and black pepper. Stir well to combine. Add the shredded chicken and frozen mixed vegetables, mixing until everything is well coated in the creamy sauce.Assemble the Casserole:
Pour the chicken and vegetable mixture into the prepared baking dish and spread it out evenly. This will form the creamy base of your casserole.Prepare the Biscuit Topping:
Open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters. Scatter the biscuit pieces evenly on top of the chicken mixture. Make sure the biscuits cover the filling but leave small gaps between them to allow for expansion as they bake.Bake the Casserole:
Brush the biscuit pieces with the melted butter for a golden, flaky finish. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.Optional Cheesy Touch:
If you’d like to add a cheesy twist, sprinkle the shredded cheddar cheese over the biscuits during the last 5 minutes of baking. Allow it to melt and bubble for a rich, cheesy topping.Serve and Enjoy:
Once the casserole is done, remove it from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving. Enjoy the warm, creamy goodness!
Sour Cream Chicken Enchilada Casserole
Tips for the Perfect Chicken Pot Pie Casserole with Biscuits:
Shredded Chicken: For a quicker meal, use leftover or rotisserie chicken. It saves time and adds great flavor.
Vegetable Varieties: Feel free to customize the vegetable mix. Fresh or canned vegetables like green beans, peas, or carrots work well.
Biscuits: Make sure to use refrigerated biscuits for the best results. You can opt for buttermilk biscuits for extra flavor or use low-fat versions for a lighter meal.
Freezer-Friendly: This casserole freezes beautifully! Assemble the casserole up to the point of baking, cover it tightly with plastic wrap or foil, and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight and bake as usual.
Why Should You Try This Chicken Pot Pie Casserole Recipe?
This Chicken Pot Pie Casserole with Biscuits is the ultimate comfort food. It’s the perfect dish for cold nights, busy weekdays, or when you’re craving something warm and comforting. Plus, it’s easy to make with ingredients you likely already have in your pantry and fridge. The combination of tender chicken, creamy vegetables, and flaky biscuits is a surefire way to satisfy everyone at the table.
Frequently Asked Questions (FAQs):
1. Can I use a different type of meat?
Yes! If you prefer turkey, beef, or pork, feel free to swap the chicken with your protein of choice. Just be sure to cook and shred the meat beforehand.
2. Can I make this dish ahead of time?
Yes! This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking. Simply cover it with plastic wrap or foil and refrigerate. When you’re ready to bake, let it sit at room temperature for 10-15 minutes before placing it in the oven.
3. How can I make this casserole spicier?
If you like a little heat, try adding some diced jalapeños or a pinch of cayenne pepper to the sauce mixture. You can also swap the cream of chicken soup for a spicier version if desired.
4. Can I use a different kind of biscuit dough?
Absolutely! If you prefer a healthier option, try using whole wheat or low-fat biscuit dough. You could also use homemade biscuit dough if you’re feeling extra adventurous.
5. Is there a vegetarian version of this recipe?
Yes, you can easily make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. Add extra veggies like mushrooms, bell peppers, or spinach for more texture and flavor.
Final Thoughts: Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole with Biscuits is the perfect dinner solution for busy families. It’s comforting, easy to make, and absolutely delicious. Whether you’re serving it to your family or guests, this casserole will quickly become a favorite. The golden, buttery biscuit topping and creamy chicken and vegetable filling make this a true comfort food classic.