Biscuit Chicken Pot Pie Casserole

This Biscuit Chicken Pot Pie Casserole has the classic flavor that you love from a pot pie. Skip the crust and just add biscuits instead. It’s simple to make a recipe that you are going to love. 

I love simple recipes like this Biscuit Chicken Pot Pie Casserole. It’s classic comfort food made in casserole form.

It doesn’t get much better than that. I made a somewhat thicker version of the inside then places it on the bottom of a casserole dish.

How to make Biscuit Chicken Pot Pie Casserole:

This recipe is really easy to make. Cook and shred your chicken. Cook your biscuits, and make the casserole filling.

Once done put in a casserole dish and serve!

Ingredients:

• Chicken (cooked and shredded) – Try my All Purpose Slow Cooker Chicken recipe.
• Mixed Vegetables
• Butter
• All Purpose Flour
• Milk
• Chicken Broth
• Cream of Chicken Soup
• Italian Seasoning
• Canned Biscuit Dough

Directions:

Step One – Start but cooking vegetables until tender.  I cooked mine to the package directions. You can even steam them in the microwave you just don’t want to add them in frozen.

Step Two – Meanwhile, melt butter in a pot. You don’t want to brown your butter cook it just until melted. Once melted then add flour and whisk.

Step Three – When flour and butter are just combined you can slowly add milk and broth and routine to whisk until combined and a thick sauce has formed.

Step Four – Add cream of chicken soup and Italian seasoning. Whisk again until well combined.

Step Five – Add chicken and veggies to this and mix once again. Add to the bottom of your prepared casserole dish.

Step Six – Cook biscuits according to the package directions then add biscuits to the top of your casserole dish and serve

This new twist on a Classic Chicken Pot Pie is really tasty with the biscuits. I hope you will really enjoy this meal!

Cooking Tips:

I have updated this recipe and changed the way I cook it. I used to place the biscuit dough on top before cooking but found that the underneath of the biscuit did not cook through and was soggy.

This time around I baked the biscuits on top and then placed them on the casserole after baked.

If you want to cook the biscuits on top of the casserole I would try cutting them into smaller pieces so they cook through better.

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5 from 4 votes

Biscuit Chicken Pot Pie Casserole

By: Jennie Duncan

This Biscuit Chicken Pot Pie Casserole has the classic flavor that you love from a pot pie. Skip the crust and just add biscuits instead. It's simple to make a recipe that you are going to love. 

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 2 cups Chicken , (cooked and shredded)
• ▢ 3 cups Mixed vegetables, (I used corn, carrots, green beans, and peas)
• ▢ 4 tablespoons Butter
• ▢ 1/2 cup All purpose flour
• ▢ 1 1/2 cup Milk
• ▢ 2 cups Chicken broth
• ▢ 1 can Cream of chicken soup
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 package Canned biscuit dough

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Instructions 

• Start by cooking vegetables until tender. I cooked mine according to the package directions then set aside.
• Meanwhile, melt butter in a pot. Add flour and whisk. Slowly add milk and broth and whisk until combined and a thick sauce has formed.
• Add cream of chicken soup and Italian seasoning. Whisk again until well combined.
• Add chicken and prepared veggies to this and mix once again. Add to the bottom of your prepared casserole dish. 
• Cook biscuits according to package directions. 
• Add biscuits to the top of your casserole dish and serve.

Video

Notes

I have updated this recipe and changed the way I cook it. I used to place the biscuit dough on top before cooking but found that the underneath of the biscuit did not cook through and was soggy.

This time around I baked the biscuits on top and then placed them on the casserole after baked. If you want to cook the biscuits on top of the casserole I would try cutting them into smaller pieces so they cook through better.

Nutrition

Calories: 424kcal | Carbohydrates: 48g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1128mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3805IU | Vitamin C: 11.5mg | Calcium: 113mg | Iron: 3.6mg

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