This Easy Chicken Pot Pie Casserole is warm, creamy, and loaded with tender chicken and vegetables under a golden, buttery biscuit topping. It tastes like classic pot pie but baked in a simple casserole form, fully tried-and-tested and perfect for family dinners.

Ingredients
2 cups cooked chicken, shredded or cubed
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 small onion, finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried thyme
1 can refrigerated biscuit dough (cut into quarters)

Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in chicken broth and milk until the sauce thickens. Add salt, pepper, garlic powder, onion powder, and thyme.
Stir in chicken and mixed vegetables. Let simmer 2–3 minutes.
Pour the mixture into a greased baking dish.
Top with the biscuit pieces, spreading them evenly.
Bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling.
Let rest 5 minutes before serving.

Tips
Use rotisserie chicken for faster prep.
Cut biscuits small to help them cook evenly.
If the top browns too fast, cover loosely with foil.
Add a handful of cheddar to the filling for extra creaminess.

Details
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Serves: 6
Calories: ~380 per serving