Easy Homemade Chicken Pot Pie Casserole
A creamy, hearty filling with tender chicken and colorful vegetables, topped with a golden, flaky biscuit crust. This casserole is a comforting one-dish meal perfect for family dinners.
Ingredients
Filling
- 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
- 1 cup frozen peas and carrots mix You can use fresh vegetables if preferred.
- 1 cup frozen corn Any frozen mixed veggies can be used.
- 1 can (10.5 oz) cream of chicken soup Cream of mushroom can be used as a substitute.
- 1 cup chicken broth Homemade or store-bought are both fine.
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- to taste Salt and pepper Season according to preference.
Topping
- 1 package (16.3 oz) refrigerated biscuit dough Adjust quantity based on the brand you choose.
- optional fresh parsley for garnish Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked, shredded chicken, frozen peas and carrots, frozen corn, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Stir well until all ingredients are evenly mixed.
- Pour the chicken mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Open the package of refrigerated biscuit dough and arrange the biscuits on top of the chicken mixture, leaving some space between each biscuit for the best rise.
Baking
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the biscuits are golden brown and cooked through.
Serving
- Once baked, remove from the oven and let cool for a few minutes.
- If desired, sprinkle fresh parsley on top before serving.
Notes
Customize your vegetables according to preference. You can prepare the filling in advance and store it in the fridge.