Freezer-Friendly Chicken Pot Pie Biscuit Casserole
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Standard
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 can (16.3 oz) refrigerated flaky layers biscuits
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons melted butter (for brushing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter to ensure nothing sticks.
- In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir everything together until the chicken and vegetables are evenly coated in the creamy sauce.
- Pour the chicken mixture into the prepared baking dish and spread it out into an even layer using a spatula. If you are using shredded cheese, sprinkle it evenly over the top of the chicken mixture now.
- Open the can of refrigerated biscuits. Cut each individual biscuit into quarters or halves, depending on how large you want your topping pieces to be. Arrange the biscuit pieces over the top of the chicken mixture. Try to cover as much surface area as possible.
- Place the dish in the oven and bake for 20 to 25 minutes. The casserole is done when the biscuits are tall, golden brown, and cooked through, and the filling is bubbling around the edges. If the biscuits brown too quickly, you can loosely cover the top with foil for the last 5 minutes.
- Remove the casserole from the oven. Brush the tops of the hot biscuits with melted butter for extra flavor and a beautiful shine. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.