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Easy Comforting Chicken Pot Pie Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Filling
  • 2 cups cooked chicken shredded or cubed
  • 1 10.5 ounce can cream of chicken soup
  • 1 10.5 ounce can cream of celery soup
  • 1 cup frozen mixed vegetables carrots, peas, corn, green beans
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
For the Topping
  • 1 10 ounce can refrigerated biscuit dough (8 biscuits)
  • 1 tablespoon melted butter
  • 1/2 teaspoon dried parsley

Method
 

Prepare the Filling
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, cream of celery soup, frozen mixed vegetables, milk, dried thyme, and black pepper.
  3. Stir until all ingredients are well combined and the filling is creamy.
  4. Pour the filling mixture evenly into the prepared baking dish.
Add Topping and Bake
  1. Separate the refrigerated biscuit dough into 8 biscuits.
  2. Arrange the biscuits evenly over the top of the chicken filling.
  3. In a small bowl, mix the melted butter and dried parsley. Brush the tops of the biscuits with the butter mixture.
  4. Bake for 25 to 30 minutes, or until the filling is hot and bubbly and the biscuits are golden brown and cooked through.
Serve
  1. Remove from the oven and let the casserole cool for 5 minutes before serving.
  2. Serve hot, directly from the baking dish.