Chicken Pot Pie Casserole Topped with Golden Biscuits

This easy chicken pot pie casserole with biscuits combines frozen vegetables and a creamy condensed-soup sauce for a comforting family dinner.

Make a hearty weeknight meal using pre-cooked chicken, canned soup, frozen mixed vegetables, and refrigerated flaky biscuits. This casserole is quick to assemble and ideal for busy evenings when you want something warm and satisfying.

Use leftover cooked chicken, shredded rotisserie chicken, diced roasted chicken breast, or even chopped chicken nuggets or patties. The recipe is flexible and forgiving, making it perfect for using up leftovers.

Ingredients

• Unsalted butter
• Mixed frozen vegetables (corn, carrots, green beans or a similar blend)
• Pre-cooked chicken, chopped or shredded (rotisserie chicken works well)
• Condensed soups — cream of chicken and cream of celery for a creamy filling
• Chicken broth or stock
• Seasonings — garlic powder, onion powder, dried oregano, kosher salt, black pepper
• Refrigerated canned biscuits (use the smaller cans, not the larger jumbo biscuits)

See the recipe card below for exact quantities and measurements.

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray.

Melt butter in a large skillet over medium heat. Add the frozen vegetables and sauté until they are no longer frozen and begin to soften, about 3–5 minutes.

Stir in the cooked chicken, both condensed soups, chicken broth, and seasonings: garlic powder, onion powder, oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer about 5 minutes until slightly thickened.

Pour the hot chicken and vegetable mixture into the prepared baking dish and spread it into an even layer.

Arrange the uncooked biscuits on top of the filling, spacing them evenly to form a crust.

Bake for 15–20 minutes. If the biscuits are browning too quickly while the filling is still bubbling, tent the dish with foil and bake an additional 10 minutes, or until the biscuit dough is cooked through and the casserole is bubbling.

Let the casserole rest for 5–10 minutes before serving to allow the filling to set slightly for easier scooping.

Substitutions

• Frozen vegetables: Any mix works—cut large pieces (broccoli, cauliflower) into bite-sized pieces.
• Protein swap: Leftover turkey or cooked ham are tasty alternatives.
• Condensed soup: Try cream of mushroom, cream of onion, or cream of potato if preferred.
• Broth: Use chicken stock, vegetable broth, or dissolved bouillon.
• Biscuit options: Refrigerated crescent roll dough can be unrolled and pressed together for a top crust instead of individual biscuits.

FAQ

📖 Recipe

Chicken Pot Pie Casserole with Biscuits

A creamy, comforting casserole with tender chicken, mixed vegetables, and a golden biscuit topping.

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Servings: 5 servings

Ingredients

• 2 tablespoons unsalted butter
• 3 cups mixed frozen vegetables
• 3 cups cooked chicken, chopped
• 10.5 ounces cream of chicken condensed soup
• 21 ounces cream of celery condensed soup
• 1 cup chicken broth
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cans refrigerated biscuits (5 count / 6 oz each; not jumbo)

Instructions

1. Preheat oven to 375ºF (190ºC). Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Melt butter in a large skillet over medium heat. Add frozen vegetables and sauté 3–5 minutes until thawed and starting to soften.
3. Stir in cooked chicken, both condensed soups, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil, reduce heat, and simmer about 5 minutes until the mixture thickens slightly.
4. Pour the hot mixture into the prepared baking dish. Arrange uncooked biscuits evenly on top.
5. Bake 15–20 minutes, then tent with foil if the biscuits brown too quickly and bake an additional 10 minutes, or until the filling is bubbling and the biscuits are cooked through. Let rest 5–10 minutes before serving.

Notes

To refrigerate: Once cooled, cover tightly or transfer leftovers to an airtight container. Store in the fridge 3–4 days.

To freeze: Cool completely, then freeze in the casserole dish or portion in airtight containers for 2–3 months. Thaw overnight in the refrigerator before reheating in the oven.

Nutrition

Calories: 558 kcal
Carbohydrates: 58 g
Protein: 30 g
Fat: 23 g

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