Description
A cozy, creamy filling loaded with chicken and vegetables, topped with golden, buttery biscuits. This casserole is family-friendly, freezer-friendly, and perfect for any night you crave comfort without the fuss of a traditional pie crust.
Ingredients
Filling:
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (rotisserie, leftover, or canned)
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup (or substitute cream of mushroom/celery or thick gravy)
- 1/2 cup milk (any kind)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/4 tsp poultry seasoning (optional)
Topping:
- 1 can refrigerated biscuit dough or 1 sheet puff pastry
- Optional: 1 egg or milk for egg wash
Optional Twists:
- Stir in 1 cup shredded cheddar for extra cheesy goodness
- Sprinkle Everything Bagel Seasoning on top of biscuits for a savory crunch
- Add extra veggies like broccoli or spinach
- Substitute turkey for chicken (post-holiday favorite!)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. Melt butter in a skillet over medium heat. Cook onion for 3–4 minutes until translucent, then add garlic and cook for 1 minute more.
3. Add chicken, frozen vegetables, cream of chicken soup, milk, salt, pepper, thyme, and poultry seasoning to the skillet. Stir well and simmer for 5 minutes until slightly thickened. Taste and adjust seasoning if needed.
4. Pour the filling into the prepared casserole dish, spreading evenly.
5. Place biscuits on top of the filling (whole or cut into quarters) or cover with puff pastry. Brush with egg wash or milk if desired.
6. Bake for 25–30 minutes until the filling is bubbly and the topping is golden brown.
7. Let rest for 5 minutes before serving.
Notes
If the filling is too runny, simmer longer or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold milk or water.
To make ahead, refrigerate the assembled casserole up to 24 hours before baking. Add 5–10 minutes to baking time.
To freeze, assemble the casserole unbaked, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15–25 minutes to cook time.
For even biscuit cooking, use warm filling and cut biscuits into smaller pieces.
No skillet? Use a saucepan or pot to sauté onions and garlic before adding other ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg
Keywords: chicken pot pie casserole, biscuit topping, easy dinner, comfort food, freezer friendly