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Easy Kid-Approved Chicken Pot Pie Casserole with Biscuits

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This creamy chicken pot pie casserole with fluffy biscuit topping is a quick and easy weeknight dinner that kids and adults love. Made with simple ingredients like rotisserie chicken, frozen vegetables, and refrigerated biscuits, it’s the ultimate comfort food.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
  • 1 tablespoon olive oil (or butter)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth, low-sodium recommended
  • 1 cup whole milk (or 2%)
  • 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 can (16.3 ounces) refrigerated biscuits (8-count, like Pillsbury Grands)
  • 1 tablespoon melted butter (optional, for brushing biscuits)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the cooked onions and garlic. Stir constantly for 1-2 minutes to cook the raw flour taste.
  4. Gradually pour in chicken broth while whisking continuously. Whisk until smooth and thickened, about 2 minutes. Then pour in milk and keep stirring until the sauce thickens to a gravy-like consistency.
  5. Add dried thyme, garlic powder, and a generous pinch of salt and black pepper. Taste and adjust seasoning.
  6. Stir in shredded chicken and frozen mixed vegetables. Mix well and let simmer for about 2 minutes to warm through.
  7. Pour the filling into the greased baking dish and spread evenly.
  8. Open the can of refrigerated biscuits and separate them. Place biscuits evenly over the filling, leaving a little space between each.
  9. Brush the tops of the biscuits with melted butter (optional).
  10. Bake for 20-25 minutes, until biscuits are puffed and golden brown and filling is bubbly around the edges. If biscuits brown too quickly, tent with foil for the last 5 minutes.
  11. Let the casserole rest for 5 minutes before serving to allow the filling to set.

Notes

For best results, don’t skip the roux step. If the filling seems too thick before baking, add a splash more chicken broth. If too thin, let it simmer an extra minute. Biscuits need room to expand, so don’t crowd them. This casserole can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to baking time. Reheat leftovers in a 350°F oven for 15 minutes to keep biscuits crispy.

Nutrition

Keywords: chicken pot pie casserole, easy chicken casserole, kid-friendly dinner, comfort food, biscuit topping, weeknight dinner, potluck recipe

Find it online: https://vexifood.com/easy-kid-approved-chicken-pot-pie-casserole-with-biscuits/