Lazy Biscuit Chicken Pot Pie Casserole

Creamy rotisserie chicken pot pie casserole topped with buttery jumbo biscuit pieces — all the cozy without the crust.

By Manny Michael

45 minutes

Dinner

American

Ingredients

• About 2 cups shredded rotisserie chicken
• About 1/4 bag frozen corn
• About 1/4 bag frozen green beans
• 2 carrots, chopped
• 1 can cream of chicken soup
• 1/2 cup milk
• Garlic powder, to taste
• Onion powder, to taste
• Salt, to taste
• Black pepper, to taste
• 1 can jumbo biscuits
• Melted butter, for brushing
• Parsley, for sprinkling

Instructions

1. Preheat the oven or air fryer to 350°F.
2. Add shredded rotisserie chicken to a large bowl.
3. Add frozen corn, frozen green beans, and chopped carrots.
4. Add cream of chicken soup and milk.
5. Season with garlic powder, onion powder, salt, and black pepper.
6. Mix everything together until fully combined.
7. Spread the filling evenly into a 13x9 baking dish.
8. Open the can of jumbo biscuits and cut each biscuit into fourths.
9. Scatter the biscuit pieces all over the top of the casserole.
10. Brush the biscuits with melted butter and sprinkle parsley over the top.
11. Bake or air fry at 350°F for 25 to 35 minutes, until filling is hot and bubbly and biscuits are golden brown.
12. If biscuits brown too quickly, cover with foil halfway through baking.
13. Let cool slightly, then scoop onto plates and serve.