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Chicken Pot Pie with Biscuits

A creamy, cheesy chicken and vegetable filling topped with golden buttery biscuit pieces and baked in one dish. Easy weeknight comfort food with no pie crust required.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 975
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie chicken recommended
  • 2 cans cream of chicken soup 10.5 oz each
  • 3 cups mixed frozen vegetables thawed before using
  • 2 tsp minced garlic
  • 0.5 tsp ground black pepper
  • 1 cup shredded mozzarella cheese
  • 1 cup grated mild cheddar cheese sharp cheddar preferred
  • 16 canned biscuits cut into quarters
  • 2 tbsp melted butter for tossing biscuit pieces
  • nonstick cooking spray for baking dish

Equipment

  • 13x9-inch baking dish
  • Large mixing bowl
  • Nonstick cooking spray
  • Oven
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish generously with nonstick cooking spray and set aside.
  2. In a large bowl, combine shredded chicken, cream of chicken soup, thawed frozen vegetables, minced garlic, black pepper, mozzarella cheese, and cheddar cheese. Stir until fully combined and evenly distributed. If the mixture seems too thick, stir in 2 to 3 tablespoons of chicken broth.
  3. Spread the chicken mixture evenly into the prepared baking dish, pressing it into a flat, even layer.
  4. Cut each canned biscuit into quarters. Place all pieces in a large bowl, drizzle with melted butter, and toss to coat every piece evenly.
  5. Arrange the buttered biscuit pieces in an even layer over the chicken filling. Bake uncovered at 375 degrees F for 35 to 40 minutes, until the biscuits are deep golden brown and the filling is bubbling around the edges.
  6. Remove from the oven and let the casserole rest for 5 minutes before serving to allow the filling to set slightly.

Notes

Thaw frozen vegetables before mixing to prevent a watery filling. Use rotisserie chicken for the fastest prep. Leftovers keep in the fridge for up to 4 days and reheat best covered in a 350 degree F oven for 20 to 25 minutes.