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Chicken Pot Pie Casserole with Biscuits – Easy Recipes Dinner Favorite

This comforting Chicken Pot Pie Casserole with Biscuits is a must-try for fans of easy recipes, dinner classics, and quick, hearty meals.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Casserole
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 6 servings
Author: Patricia

Ingredients

  • 2 cups cooked, shredded chicken
  • 1 (12 oz) bag frozen peas and carrots, thawed
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 (16 oz) can refrigerated biscuits (8 count)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
  2. In a large bowl, mix shredded chicken, peas and carrots, cream of chicken soup, milk, salt, pepper, and garlic powder until well combined.
  3. Pour mixture into prepared casserole dish and spread evenly.
  4. Top with biscuit dough pieces, spacing evenly across the surface.
  5. Bake for 25–30 minutes or until biscuits are golden brown and the filling is bubbling.
  6. Let cool for a few minutes before serving.

Notes

Feel free to use leftover turkey instead of chicken, and add other vegetables like corn or green beans for variety.