Easy Chicken Pot Pie Casserole

Looking for an easy weeknight dinner that the whole family will love? Try the Easy Chicken Pot Pie Casserole! This one-dish meal combines tender chicken, colorful veggies, and a creamy finish, all topped with a fluffy biscuit crust. It's simple to make and perfect for meal prep, so you can enjoy comfort food even on the busiest nights. Ready to whip up this delicious dinner? Click through for the full recipe and make your evenings stress-free!

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Ingredients

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup cream of chicken soup

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup biscuit mix

3/4 cup milk

1 cup shredded cheddar cheese

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.

In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly coated.

Pour the chicken mixture evenly into the prepared baking dish.

In a separate bowl, whisk together the biscuit mix and milk until smooth. The mixture will be thick but pourable.

Pour the biscuit mixture over the chicken and vegetable layer in the baking dish, spreading it evenly with a spatula.

Sprinkle the shredded cheddar cheese on top of the biscuit layer.

Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly.

Allow to cool for 5-10 minutes before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve warm directly from the casserole dish, garnished with fresh parsley on top for a pop of color.