Description
This creamy chicken pot pie casserole is pure comfort food—tender chicken, hearty veggies, and buttery golden biscuits baked to perfection for an easy family dinner.
Ingredients
1 can Grands biscuits (8 biscuits)
4 tablespoons butter, divided in half
4 cups frozen vegetable mix (corn, peas, carrots, green beans)
4 cups cooked chicken (rotisserie works great)
2 cups milk
21 ounces cream of chicken soup (two 10.5-ounce cans)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
Prepare Pan and Oven:
Spray a 9×13-inch baking dish with nonstick spray. Preheat oven to 375°F (190°C).
Pre-Bake Biscuits:
Place biscuits on a baking sheet and bake for 8 minutes. Remove from oven (keep oven on).
Cook Vegetables:
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add frozen vegetables and cook 10–15 minutes until tender.
Add Chicken and Sauce:
Stir in cooked chicken, milk, cream of chicken soup, salt, and pepper. Heat for 5 minutes, stirring, until bubbly and creamy.
Assemble Casserole:
Pour mixture into prepared baking dish and spread evenly. Arrange pre-baked biscuits on top with the baked side down and raw side up.
Butter Topping:
Melt remaining 2 tablespoons butter with garlic powder in the microwave (in 30-second bursts). Drizzle over the biscuits.
Bake:
Bake uncovered for 10–12 minutes, then tent with foil and bake another 10–12 minutes until biscuits are golden brown.
Serve:
Let cool for 5 minutes before serving. Enjoy warm, creamy, and delicious!
Notes
Use rotisserie chicken for convenience and flavor.
Customize the vegetable mix — add mushrooms, celery, or your favorite veggies.
Swap garlic for herbs like thyme, rosemary, or Italian seasoning in the butter topping for a different flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food, Casserole
- Method: Baked
- Cuisine: American
