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Quick Chicken Pot Pie Casserole with No Crust Hassle baked until golden and creamy
Emma Carter

Quick Chicken Pot Pie Casserole with No Crust Hassle

A creamy chicken pot pie casserole with tender vegetables and a biscuit topping, delivering classic comfort flavors without pastry prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: French
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken
  • 1.5 cups frozen mixed vegetables
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 can cream of chicken soup
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dried thyme
  • 1 can refrigerated biscuits

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Melt butter in a skillet over medium heat, whisk in flour, and cook for 1 minute until lightly golden.
  3. Slowly whisk in milk and cook until the sauce thickens.
  4. Stir in cream of chicken soup, salt, pepper, and thyme, then simmer for 2 to 3 minutes.
  5. Add cooked chicken and vegetables, mix well, and spread evenly into the baking dish.
  6. Top with quartered biscuit pieces, spacing slightly apart.
  7. Bake uncovered for 35 to 40 minutes until biscuits are golden and filling is bubbly.

Nutrition

Serving: 320gCalories: 420kcalCarbohydrates: 32gProtein: 24gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 890mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 3200IUVitamin C: 1800mgCalcium: 140mgIron: 2.4mg

Notes

Add biscuit topping just before baking for best texture.
Leftovers can be refrigerated for up to 3 days.
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