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Ultimate Easy Weeknight Chicken Pot Pie Casserole with Flaky Biscuit Topping

A close-up serving of chicken pot pie casserole topped with golden biscuits, showing creamy filling and mixed vegetables.
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Make this comforting Chicken Pot Pie Casserole quickly using rotisserie chicken and canned biscuits. It delivers classic pot pie flavor in a simple, one-dish meal perfect for busy weeknights.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 tablespoon all-purpose flour
  • 1 (16.3 ounce) package refrigerated biscuit dough (8 biscuits)
  • 1 tablespoon melted butter (for brushing biscuits)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cream of chicken soup, cream of celery soup, milk, thyme, pepper, salt, and flour. Whisk until the mixture is smooth.
  3. Stir in the shredded chicken and the frozen mixed vegetables until everything is evenly coated in the creamy sauce.
  4. Pour the chicken and vegetable mixture into the prepared baking dish, spreading it into an even layer.
  5. Separate the refrigerated biscuits. Cut each biscuit in half horizontally to create two thinner rounds.
  6. Arrange the biscuit halves over the top of the filling in a single layer, leaving small gaps between them.
  7. Brush the tops of the biscuits lightly with the melted butter.
  8. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
  9. Let the casserole cool for 5 minutes before serving.

Notes

  • For a richer flavor, substitute one can of soup with a can of cream of mushroom soup.
  • If you prefer a crescent roll topping, use one tube of refrigerated crescent rolls instead of biscuits, placing the triangles over the filling.
  • You can prepare the filling mixture up to one day ahead and store it covered in the refrigerator. Add the biscuit topping just before baking.

Nutrition

Find it online: https://cookingbyfelix.com/chicken-pot-pie-casserole/