Go Back
Kima

Chicken Pot Pie Biscuit Casserole

This Chicken Pot Pie Biscuit Casserole is an easy comfort-food dinner made with creamy shredded chicken, mixed vegetables, sharp cheddar cheese, and fluffy golden biscuits baked on top.
Print Recipe Pin Recipe
Cook Time 30 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 1 bag mixed vegetables thawed
  • 2 cans cream of chicken soup
  • 1/2 cup milk
  • 1 cup sharp cheddar cheese shredded
  • 1 can refrigerated biscuits
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt to taste
  • black pepper to taste

Equipment

  • Large mixing bowl
  • Baking dish
  • Mixing spoon

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked shredded chicken, thawed mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until evenly combined.
  3. Lightly grease a baking dish and spread the chicken mixture evenly into the dish.
  4. Sprinkle the shredded sharp cheddar cheese evenly over the chicken filling.
  5. Arrange the refrigerated biscuits evenly over the top of the casserole.
  6. Bake for 25 to 30 minutes, or until the biscuits are puffed and golden brown and the creamy filling is hot and bubbling around the edges.
  7. Remove from the oven and let the casserole rest for a few minutes before serving.

Notes

Use fully cooked shredded chicken.
Thaw the mixed vegetables before adding them to the filling.
Bake until the biscuits are puffed and golden brown and the filling is hot and bubbling.
Let the casserole rest for a few minutes before serving.
The cook-time field is set to 30 minutes based on the upper end of the 25 to 30 minute baking range.