This Chicken Pot Pie Casserole with a biscuit topping has been my go-to shortcut for comfort on busy weeknights. I first developed this version during a weekend when I had a leftover rotisserie bird and a pantry full of staples; I wanted the familiar, rich filling of a pot pie without the fuss of rolling and blind-baking a crust. The result is an inviting, homestyle dish that delivers creamy, savory filling and golden, flaky biscuit tops in a fraction of the time. My family immediately adopted it as a favorite — the kids love pulling apart the biscuits, and my partner insists on a second helping every time.

What makes this casserole special is the balance between convenience and texture. Using canned condensed soup and frozen vegetables keeps the prep under 15 minutes, while the shredded chicken and dried herbs provide depth and a homemade touch. The biscuit topping (I use Grands flaky layers) browns beautifully in the oven and forms just the right contrast to the saucy filling. Serve it straight from the casserole dish with a sprinkle of fresh parsley and a simple green salad, and you have a satisfying dinner that feels lovingly made.

Ingredients

• Condensed cream of chicken soup: 2 (10.5-ounce) cans. This forms the base of the sauce — choose low-sodium if you want more control over salt. Campbell’s or store-brand condensed soups both work well.
• Whole milk: 1 cup. Adds richness and thins the soup to a saucy consistency; you can substitute 2% milk if desired for a slightly lighter finish.
• Chicken Better Than Bouillon: 2 teaspoons. Improves savory depth; use a low-sodium version if preferred, or substitute 2 teaspoons chicken stock concentrate or 1/2 cup prepared chicken broth.
• Dried herbs: 1/2 teaspoon each dried thyme and dried rosemary — these warm, piney herbs cut through the cream and echo classic pot pie flavors.
• Seasonings: 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, and 1/4 teaspoon salt (optional). Adjust salt to taste, especially if using regular condensed soup.
• Shredded chicken: 1 pound. Rotisserie chicken is an ideal shortcut; tender roasted breast or thigh meat shredded into bite-sized pieces works best.
• Frozen mixed vegetables: 12-ounce bag. A classic mix (carrots, peas, corn, green beans) keeps color and texture varied; no need to thaw ahead of time.
• Grands flaky layers biscuits: 16.3-ounce can (8 biscuits). These provide the golden, layered topping; you can use your favorite canned biscuit brand for similar results.

Instructions

Preheat and combine the base: Preheat the oven to 350°F. Into a 9x13-inch casserole dish, add 2 cans (10.5 oz each) condensed cream of chicken soup and 1 cup whole milk. Add 2 teaspoons Chicken Better Than Bouillon, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp dried parsley, and 1/4 tsp salt if using. Stir thoroughly until you have a uniform, slightly thickened sauce. Mixing in the bouillon now ensures even seasoning throughout. Add chicken and vegetables: Fold in 1 pound shredded chicken and the entire 12-ounce bag of frozen mixed vegetables. Toss gently until the chicken and vegetables are coated in the sauce. The frozen veg will defrost while baking and release a small amount of water — that’s normal and helps the filling become saucy rather than dry. Top with biscuits: Arrange the 8 canned biscuits evenly across the top of the filling, spacing them so they bake into individual golden pieces. For a more uniform crust, you can flatten each biscuit slightly with the palm of your hand before placing. Bake and finish: Bake the uncovered casserole for 15–17 minutes at 350°F, or until the biscuits turn golden brown. Then tent the casserole loosely with aluminum foil and continue baking another 10–15 minutes until the filling is bubbling and the biscuits are cooked through. Oven times vary — check for bubbling along the edges and a fully cooked biscuit interior (insert a fork into the center biscuit to test). Rest and serve: Remove from the oven and let sit 5–7 minutes so the filling thickens slightly. Sprinkle additional dried parsley or chopped fresh parsley on top, portion, and serve warm.

Storage Tips

Store leftover portions in airtight containers in the refrigerator for up to 4 days. For freezing, assemble the casserole (but do not bake), wrap tightly with plastic wrap and foil, and freeze up to 3 months. To reheat from frozen, thaw in the refrigerator overnight, then bake at 350°F for 25–30 minutes until bubbling and the biscuits are heated through. If reheating baked portions, cover with foil and warm at 325–350°F until hot to avoid over-browning the biscuits. Use oven reheating rather than microwave for best texture.

Ingredient Substitutions

If you prefer a lighter version, swap whole milk for 2% or use 1 cup low-sodium chicken broth plus 1/2 cup milk for a less creamy finish. Replace the canned cream soup with 2 cups of homemade béchamel made from butter, flour, and milk for a fresher flavor. For a gluten-free option, use gluten-free biscuit dough or a pre-baked gluten-free pie topping; be aware the texture will differ. To make it vegetarian, replace chicken with cooked chickpeas and use cream of mushroom or a vegetarian cream soup alternative.

Serving Suggestions

Serve this casserole with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. A simple side of roasted Brussels sprouts or steamed green beans complements the creamy filling well. Garnish with chopped parsley or chives for color and freshness. For a heartier meal, pair with mashed potatoes or a crusty bread to sop up any remaining sauce.

Cultural Background

This dish streamlines the classic North American pot pie tradition, which traces its roots to European savory pies adapted by American home cooks. The casserole format borrows the comforting elements of a single-serving pot pie — creamy filling, diced vegetables, and savory herbs — but reimagines them in a communal baking dish topped with convenience biscuits. It reflects the modern desire for comfort food that saves time without losing homestyle flavor.

Seasonal Adaptations

In spring, swap frozen mixed vegetables for fresh peas and diced carrots for a brighter finish. In autumn, replace mixed veg with diced butternut squash and roasted fennel for a richer, seasonal twist. During winter holidays, add a teaspoon of poultry seasoning and a splash of white wine to the filling for a subtly festive note. The biscuit topping can be swapped for puff pastry during colder months for an elevated presentation.

Meal Prep Tips

Assemble the filling up to 24 hours ahead and refrigerate before adding biscuits and baking. Portion into individual oven-safe containers for grab-and-go lunches or portable dinners. When packing for meal prep, keep biscuits separate until ready to bake or reheat to preserve their flaky layers; you can also par-bake biscuits and finish them on top of reheated filling for minimal last-step time.

There’s a special kind of comfort that comes from a bubbling, golden-topped casserole pulled from the oven — it says welcome, sit down, and enjoy. Make this Chicken Pot Pie Casserole your own: tweak the vegetables, experiment with herbs, and share it with people you love. It’s simple, dependable, and full of heart — everything a great family meal should be.