Biscuit Chicken Pot Pie Casserole

5 from 5 votes

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 Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Casserole

Keyword: Biscuit Chicken Pot Pie Casserole

Servings: servings

Author: Jennie Duncan

Ingredients

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

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