Tender shredded chicken and mixed vegetables in a creamy sauce, topped with golden, flaky biscuits. An easy, comforting weeknight dinner that tastes like classic chicken pot pie.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 45 minutes
Servings: 6–8
Equipment: 9×13-inch baking dish
Ingredients
- 3–4 cups cooked shredded chicken (rotisserie works great)
- 2 cans (10.5 oz each) Campbell’s Cream of Chicken soup
- 1 bag (12–16 oz) frozen mixed vegetables (carrots, green beans, corn, peas)
- 1–1½ cups shredded sharp cheddar cheese
- ½ cup milk (or chicken broth)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 2 cans (16.3 oz each) Pillsbury Grands! Buttermilk Biscuits
- 2–3 tablespoons melted butter (for brushing the biscuits)
- Optional: dried parsley or thyme for extra flavor
Detailed Instructions
- Preheat the oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Make the creamy filling
In a large bowl, mix together the shredded chicken, both cans of cream of chicken soup, frozen mixed vegetables, shredded cheddar, milk, garlic powder, onion powder, black pepper, and salt until well combined. - Assemble the casserole
Spread the chicken mixture evenly into the prepared baking dish. - Add the biscuits
Open the biscuit cans and separate the biscuits.
Arrange them in a single layer on top of the chicken mixture (you may need to slightly flatten or space them).
Brush the tops of the biscuits with melted butter. - Bake
Bake uncovered for 28–35 minutes, or until the biscuits are deep golden brown and cooked through, and the filling is hot and bubbly. - Rest and serve
Let the casserole rest for 5 minutes before serving.
Serve hot, making sure each portion gets a biscuit and plenty of the creamy filling.
Pro Tips for Best Results
- Using rotisserie chicken makes this recipe extremely fast.
- If the biscuits are browning too quickly, loosely cover the dish with foil for the last 10 minutes.
- For extra flavor, add a pinch of dried thyme or poultry seasoning to the filling.
- Don’t thaw the frozen vegetables — they cook perfectly in the oven.
- Want taller biscuits? Place them closer together so they rise up more.
Popular Variations
- Cheesy upgrade: Add an extra ½ cup of cheese on top of the filling before adding the biscuits.
- Bacon version: Stir in ½ cup cooked crumbled bacon.
- Herb biscuits: Mix garlic powder and parsley into the melted butter before brushing.
- Creamier: Add 4 oz of cream cheese to the filling.
- Different veggies: Use just peas and carrots, or add mushrooms.
Serving Suggestions
Serve as a complete meal. It pairs well with a simple green salad or steamed broccoli. Perfect for cozy family dinners.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes to keep the biscuits from getting soggy. Microwave works for individual portions.
- Freezing: The filling freezes well. Assemble without the biscuits, freeze, then thaw and top with fresh biscuits before baking.