Breads and Breakfast
Easy Homemade Chicken Biscuit Pot Pie Casserole
This casserole is like a big, warm hug in a baking dish, combining a rich, creamy chicken and vegetable filling with buttery, golden-brown biscuits. It is the ultimate practical shortcut to classic pot pie flavor without the fuss of a traditional pastry crust.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
- Level
- Easy
- Per serving
- 520 kcal
Method
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, sour cream, chicken broth, dried thyme, and garlic powder. Stir until everything is well incorporated and creamy.
Pour the chicken mixture into the prepared baking dish and spread it out into an even layer.
Open the biscuit package and cut each individual biscuit into quarters. Arrange the biscuit pieces evenly over the top of the chicken mixture.
Brush the tops of the biscuit pieces with the melted butter for extra golden color and flavor.
Place the dish in the oven and bake for 25 to 30 minutes, or until the filling is bubbling and the biscuits are cooked through and golden brown.
Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.
Notes
Use a rotisserie chicken to save significant time on prep.
If the biscuits are browning too fast before the center is hot, tent the dish loosely with foil.
Add a handful of shredded cheddar cheese to the filling for a cheesy twist.
Cut the biscuits into smaller pieces to ensure more even cooking and better coverage.
