Can I use frozen vegetables instead of canned?

Absolutely! If using frozen mixed vegetables, there's no need to thaw them first. Just add them directly to the chicken mixture, and they will cook perfectly in the oven.

Can I prepare the filling ahead of time?

Yes, you can! Prepare the chicken and vegetable filling up to a day in advance and store it in an airtight container in the refrigerator. Add the biscuits just before baking.

What kind of chicken is best for this casserole?

Cooked chicken, shredded or diced, works best. Rotisserie chicken is a fantastic shortcut, but you can also use boiled, baked, or pan-fried chicken breasts or thighs.

Can I make this casserole gluten-free?

To make this gluten-free, you would need to use a gluten-free cream of chicken soup or make a homemade gluten-free cream sauce. Also, swap out the regular biscuits for a gluten-free biscuit dough.

How do I prevent the biscuits from getting too dark?

If your biscuits are browning too quickly, simply loosely tent the baking dish with aluminum foil during the last 10-15 minutes of baking. This helps them cook through without over-browning.

Can I add cheese to this casserole?

You sure can! A sprinkle of shredded cheddar cheese over the top of the chicken mixture before adding the biscuits, or even on top of the biscuits for the last few minutes of baking, would be delicious.

Easy Chicken Pot Pie Biscuit Casserole Recipe

Name: Chicken Pot Pie Biscuit Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups cooked chicken (shredded or diced); 1 can cream of chicken soup (10.5 ounce); 1/2 cup milk; 1 can mixed vegetables (14.5 ounce, drained); 1 teaspoon dried parsley flakes; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 can refrigerated biscuit dough (16.3 ounce)

Ingredients

Scale

2 cups cooked chicken (shredded or diced)
1 can cream of chicken soup (10.5 ounce)
1/2 cup milk
1 can mixed vegetables (14.5 ounce, drained)
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can refrigerated biscuit dough (16.3 ounce)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cooked chicken, cream of chicken soup, milk, drained mixed vegetables, parsley flakes, garlic powder, and black pepper. Stir everything together until well combined.
Pour the chicken mixture into the prepared baking dish, spreading it evenly.
Open your can of refrigerated biscuits. Arrange the biscuits on top of the chicken mixture. You can place them whole or cut them in half for more coverage. I usually just place them whole, slightly overlapping.
Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. If the biscuits are browning too quickly, you can loosely tent the dish with foil.
Remove from the oven and let it rest for 5-10 minutes before serving. This helps the filling set a bit.

Prep Time: 20
Cook Time: 30

Nutrition

Calories: 400
Fat: 20g
Carbohydrates: 38g
Protein: 23g