Chicken Pot Pie Casserole with Biscuits
A cozy, weeknight-friendly casserole that captures all the creamy chicken pot pie vibes in a single pan. Tender chicken, savory vegetables, and a silky sauce bake under a golden crown of fluffy biscuits. It’s comforting, effortless, and perfect for feeding a hungry crowd without turning on the oven for hours.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, sliced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can (8-count) refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the shredded chicken, frozen peas, and sliced carrots. Stir to combine and cook for 2–3 minutes to warm the vegetables.
- Pour in the cream of chicken soup and milk. Add thyme, salt, and pepper. Stir well and simmer for 4–5 minutes until the mixture is creamy and slightly thickened.
- Transfer the chicken mixture to the prepared casserole dish and spread evenly.
- Arrange the biscuit dough on top in a single layer or slightly overlapping pieces, leaving some gaps for rising.
- Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is hot and bubbly around the edges.
- Let the casserole rest for 5 minutes before serving. Scoop portions with a serving spoon and enjoy the cozy comfort.