Chicken Biscuit Casserole
Chicken Biscuit Casserole is made with Pillsbury biscuits and is filled with a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.
Chicken and Biscuit Casserole Pot Pie
Everybody loves an easy chicken and biscuit recipe in casserole form – it’s a given!
This chicken and biscuit casserole is an easy and fast comfort food.
Some of us (like me!) enjoy a chicken casserole with a tender, flaky crust on the top and the bottom because that’s how Grandma Lucille and Grandma Elsie made it.
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Best of all, chicken and biscuit casserole is 100% comfort food any way you make it and bake it.
Ingredients
- Cooked chicken: Shredded rotisserie chicken or chicken breasts work well.
- Pillsbury Grands canned biscuits
- Mixed vegetables: You can also use frozen peas and carrots.
- Shredded cheddar
- Cream of chicken soup
- Bacon
- Sour cream
- Evaporated milk
- Dry ranch dressing mix
How to Make Easy Chicken and Biscuit Casserole
Cook your bacon to an extra crispy feel.
This will help the bacon stay crispier once you’ve stirred it into the creamy filling.
Place all the chicken, cream of chicken soup, evaporated milk, dry Ranch dressing mix and bacon into a large mixing bowl.
Fold in the frozen vegetables. Mix well to combine.
Place the prepared filling into a 9×13 pan, smoothing it on top.
Using your handy-dandy kitchen shears, cut each of the refrigerated biscuits into six pieces, or you can do quarters if you prefer.
Sprinkle these pieces over the top of the filling.
Bake the pot pie, uncovered, on the center rack until hot and bubbly throughout and the biscuits are golden brown on top.
You may want to make this casserole with a baking sheet beneath the skillet to catch spills and overflowing filling.
I like to place a sheet of parchment or foil onto the baking sheet first, then place the skillet of pot pie on top of that.
It should be approx. 25-30 minutes, or 160 degrees at the center when using an instant-read thermometer.
Be sure you don’t touch the bottom or sides of the skillet as this could cause a false-read of the temperature at the center.
Let the baked chicken pot pie rest on a cooling rack for 5-10 minutes before serving so the filling can set up just a bit.
Can I freeze this recipe
I don’t recommend freezing this recipe because the texture will change.
How do I store leftovers
Store leftovers in a refrigerated air-tight container for up to 3 days.
What side dishes should I serve with chicken biscuit casserole
Roasted green beans are quick and easy to make and taste delicious.
We also love this crispy roasted Air Fryer Broccoli Parmesan. It will become your staple side dish that’s easy, takes about 10 minutes, and is tasty for the entire family.
More Favorite Comfort Food Recipes to Enjoy
Instant Pot Chicken and Dumplings combine the delicious, savory flavors of chicken, peas, carrots, and simple Bisquick dumplings in just minutes.
- Alma June’s Crescent Roll Chicken Bundles
- Grandma’s Creamed Chicken and Biscuits
- Classic and Creamy: Two-Crust Chicken Pot Pie
Chicken Biscuit Casserole
Ingredients
- 6 slices bacon, chopped
- Breast and/or thigh meat pulled from a Rotisserie chicken shredded or chopped (approx 2 cups chopped, cooked chicken needed)
- 10 oz. can Campbell’s Cream of Chicken soup
- 8 oz. sour cream
- 12 oz. can evaporated milk
- 1 1/2 cups shredded cheddar cheese
- 1 Tbs. dry Ranch dressing mix
- 1 – 1 1/2 cups package frozen baby peas and carrots, thawed thawed, use as much as you prefer
- 12 oz. can refrigerated Grands biscuits 10-count, each one cut into 8 pieces
Instructions
- Preheat the oven to 350 degrees F.
- Cook the bacon over medium heat until it is golden brown and crispy; remove to a paper-towel lined plate to drain.
- Add the shredded chicken, soup, sour cream, evaporated milk, cheese, Ranch mix, and bacon.
- Fold in the peas and carrots.
- Cover the top of the filling with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit.
- Bake the pot pie, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout.
- Let the pot pie rest for 5-10 minutes before serving so the filling can set up a bit. Enjoy!
Nutrition
This recipe is so creamy and flakey at the same time! There’s so much flavor and it’s perfect for easy delicious meal.
Hi Ashly –
Thanks for your comment and rating here – I appreciate you letting me know that you enjoyed the pot pie. I’m actually making that very recipe for dinner this evening since it’s so cold here – my family will like something comforting and warm for dinner. I like it because its fast and easy!!
Thanks again,
Chef Alli
This was such an easy recipe to make and delicious!! I loved the way it turned out, and makes great leftovers too!
Hi Olivia –
I’m glad you enjoy the Bubble-Up Chicken Pot Pie – it’s one of our favorite comfort foods, too. Thanks for letting me know!!
Your fan,
Chef Alli
Chef Alli, you said you like a top AND bottom crust, but this only talks about the top. How would I add the Bottom crust to this?
Hi Kimber –
I remember my Grandma Lucille making a chicken pot pie with both a bottom and a top crust. It was made with traditional pie crust. Now that I’ve had to think about the how-to more specifically, I’ve realized I’m NOT SURE exactly HOW she did that. I THINK I know, but I better do a TEST before I officially tell you how to do it. I’m going to try making this with a bottom crust added and I’ll get back with you!
Stay tuned,
Chef Alli
Hi Kimber
Just wanted to get back with you regarding your questions on a 2-crust chicken pot pie. I worked at it and came up with a good, solid recipe! Here’s the link: https://chefalli.com/chicken-pot-pie-the-perfect-fall-comfort-food/ If you want to use biscuits on the top of the chicken pot pie instead of the second pastry crust, you’ll just cut the biscuits in quarters and proceed with the recipe as directed.
Let me know if you try it! We decided we really like having the crust on the bottom, along with a crust or biscuits on top – more yummie-ness.
Let’s Keep Cookin’,
Chef Alli
Loved it. My family said it’s better than the other recipe I’ve made for years. I used half the amount of evaporated milk. I was concerned about the calories and it not being thick enough. Best Bubble Pot Pie!
Hi Katt-
Thank you so much for letting me know that your fam enjoyed the pot pie – we do too! I sure appreciate you taking time to let me know this, too. Awesome!
Let’s Keep Cookin’,
Chef Alli