Description
This easy chicken pot pie casserole with biscuits is warm, creamy, and totally comforting. Tender chicken, mixed veggies, and a rich sauce are topped with fluffy golden biscuits — a satisfying family-style dinner that tastes like classic pot pie without the work!
Ingredients
3 cups cooked shredded chicken
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 small onion, diced
3 tbsp butter
3 tbsp all-purpose or gluten-free flour
2 cups chicken broth
1 cup milk or half-and-half
1½ tsp dried thyme
½ tsp garlic powder
Salt and pepper, to taste
1 can refrigerated biscuits (or gluten-free biscuit dough)
Fresh parsley for garnish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 casserole dish.
2. In a large skillet, melt butter and sauté diced onion until softened.
3. Whisk in flour to form a roux, cooking 1 minute.
4. Slowly add chicken broth and milk, whisking until smooth. Simmer 3–5 minutes until thickened.
5. Stir in shredded chicken, mixed veggies, thyme, garlic powder, salt, and pepper.
6. Transfer mixture to the casserole dish and spread evenly.
7. Cut refrigerated biscuits into quarters and place over the filling.
8. Bake 22–28 minutes or until biscuits are golden and filling is bubbling.
9. Let rest 5 minutes before serving. Garnish with parsley.
Notes
Use rotisserie chicken for fastest prep.
Swap frozen veggies with broccoli or sautéed mushrooms.
To make it GF, use a GF roux and gluten-free biscuit dough.
Leftovers reheat deliciously and are freezer-friendly.