Easy Chicken Pot Pie Casserole
Creamy chicken and vegetables bake beneath buttery golden buttermilk biscuits for a family-size fall dinner with classic pot pie comfort and very little active preparation.
Ingredients
- Cooking spray
- 1 10 1/2-ounce can cream of mushroom soup with roasted garlic
- 1 8-ounce package cream cheese, softened
- 3/4 cup lower-sodium chicken broth or water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper plus more to taste
- 3 1/2 cups shredded cooked chicken
- 1 10-ounce package frozen mixed vegetables with green beans, corn, peas, and carrots
- 1 16.3-ounce can refrigerated buttermilk biscuits, 8 biscuits
- 1 tablespoon unsalted butter melted
Instructions
Prepare the oven and baking dish:
- Preheat the oven to 350°F. Lightly coat a 13-by-9-inch baking dish with cooking spray.
Whisk the creamy filling base:
- In a large bowl, whisk the cream of mushroom soup, softened cream cheese, chicken broth, thyme, rosemary, and black pepper until smooth and no visible cream-cheese lumps remain.
Fold in the chicken and vegetables:
- Add the shredded cooked chicken and frozen mixed vegetables. Fold gently until everything is completely coated in the creamy sauce.
Add the biscuit topping:
- Spread the filling evenly in the prepared baking dish. Arrange the 8 biscuits in two rows of four. Brush the biscuit tops evenly with melted butter.
Bake and rest:
- Bake for about 45 minutes, until the filling is bubbling and the biscuits are golden and cooked through. Loosely tent with foil halfway through if the tops brown too quickly. Let the casserole rest for 10 minutes before serving.
CHEF’S TIP
The filling can be prepared ahead and refrigerated without the biscuit topping. Add the biscuits just before baking.
If the biscuit tops become golden before the centers are done, loosely tent the casserole with foil and continue baking.
Serve each portion with one biscuit and some of the creamy chicken-and-vegetable filling underneath.
If the biscuit tops become golden before the centers are done, loosely tent the casserole with foil and continue baking.
Serve each portion with one biscuit and some of the creamy chicken-and-vegetable filling underneath.
CALORIES PER SERVING