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A portion of chicken pot pie bake with biscuit pieces and creamy chicken and vegetables on a white plate

Chicken Pot Pie Bake with Biscuits

Chicken pot pie bake with cooked chicken, mixed vegetables, cheese, and buttered biscuit pieces. This easy oven-baked casserole has a creamy filling and a golden biscuit topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 8 servings

Equipment

  • Large casserole dish Use a wide dish, such as a 9-by-13-inch baking dish, for an even filling layer.
  • Large mixing bowl For combining the chicken filling.

Ingredients
  

  • 3 cups cooked chicken chopped or shredded
  • 2 cans condensed cream of chicken soup about 10.5 ounces each
  • 3 cups frozen mixed vegetables
  • 2 cups shredded cheese cheddar or a cheddar blend
  • 2 cans refrigerated biscuits 5-count cans
  • 2 tablespoons butter melted
  • nonstick cooking spray or butter for greasing the baking dish

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a large casserole dish.
  • In a large bowl, stir together the cooked chicken, cream of chicken soup, frozen mixed vegetables, and shredded cheese until evenly combined.
    Creamy chicken pot pie filling with shredded chicken, mixed vegetables, and cheese in a white mixing bowl
  • Spread the chicken mixture evenly in the prepared baking dish.
    Creamy shredded chicken and mixed vegetable filling spread in a white casserole dish before adding biscuits
  • Cut each biscuit into quarters. Toss the biscuit pieces with the melted butter until lightly coated.
    Raw biscuit dough cut into quarter pieces on a wooden board beside melted butter
  • Arrange the biscuit pieces evenly over the chicken mixture, leaving a little space between some pieces so hot air can circulate.
    Chicken pot pie bake assembled with raw quartered biscuit pieces over creamy chicken and vegetables
  • Bake for about 25 minutes, or until the filling is bubbling and the biscuits are golden brown and baked through. If needed, continue baking a few minutes longer until the centers of the biscuits are no longer doughy.
  • Let the casserole rest for 5 minutes before serving.

Notes

  • Use cooked chicken that is already seasoned lightly, such as leftover roasted chicken or rotisserie chicken.
  • Keep the biscuit pieces fairly even in size so they bake at the same rate.
  • Do not pack the biscuit pieces tightly together; a little space helps the centers cook through.
  • Frozen vegetables can go in straight from the freezer unless they are covered in heavy ice crystals.
  • The biscuit quantity is two 5-count cans, or 10 biscuits total. Different biscuit sizes can change the baking time; cut them into quarters as directed.
  • Use the cream of chicken soup condensed, without adding the water or milk suggested for serving it as soup.
  • Cooking time is an estimate. Check a biscuit near the center for raw dough, and heat the center of the chicken filling to 165°F. If the topping browns before the middle is ready, loosely cover with foil and continue baking.
Keyword chicken biscuit casserole, Chicken Pot Pie, chicken pot pie bake, chicken pot pie with biscuits, easy chicken dinner