Easy Homemade Chicken Pot Pie Casserole with Biscuits
A comforting one-dish meal with creamy chicken and veggies, topped with golden biscuits. A no-fuss, crowd-pleasing casserole perfect for weeknights or family dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1.5 lbs cooked chicken (shredded or diced)
2 cups mixed frozen vegetables (carrots, peas, corn)
1/2 cup butter
1/2 cup all-purpose flour
2 cups milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1 (16-oz) can biscuit dough
Instructions
Preheat oven to 375°F (190°C)
In a large skillet, melt butter over medium heat
Add flour and whisk to form a roux
Slowly pour in milk, stirring constantly until thickened
Stir in cooked chicken, mixed vegetables, salt, pepper, garlic powder, onion powder, and thyme until well combined
Transfer mixture to a greased 9×13-inch baking dish
Arrange biscuit dough around the chicken mixture
Bake for 20-25 minutes or until biscuits are golden brown and bubbly
Notes
Use rotisserie chicken for convenience
Substitute fresh veggies if preferred
Chill leftovers within 2 hours of baking