Ingredients
3 cups cooked shredded chicken (rotisserie works great)
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 small onion, diced
3 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup (or GF version)
1 cup chicken broth
1 cup milk
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme
Salt and pepper to taste
1 can refrigerated biscuits (or GF biscuit dough)
2 tbsp butter, melted
Instructions
1. Preheat oven to 400°F (200°C). Grease a 9×13 baking dish.
2. In a large skillet, sauté onion and garlic in a little butter or oil until softened.
3. Stir in cream of chicken soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and pepper. Simmer 2–3 minutes.
4. Add shredded chicken and mixed vegetables. Stir well and pour into the baking dish.
5. Cut biscuits into quarters and arrange evenly on top of the casserole.
6. Brush biscuit tops with melted butter.
7. Bake 25–30 minutes, or until biscuits are golden and the filling is bubbling.
8. Let stand 5 minutes before serving.
Notes
Use gluten-free biscuits and soup for an easy GF version.
Add cooked potatoes for extra heartiness.
Swap biscuits for puff pastry for a different twist.
Leftovers reheat perfectly in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken pot pie casserole, biscuit chicken casserole, easy comfort food chicken pie, creamy chicken bake