Easy Chicken Pot Pie With Biscuits

1 (16 ounce) tube refrigerated biscuit dough

1 (10.5 ounce) can condensed cream of chicken soup

½ cup milk

2 cups cooked, shredded, or chopped chicken ((such as the meat from a store-bought rotisserie chicken))

2 cups frozen mixed vegetables (carrots, green beans, corn, peas), (thawed (about one 10-ounce package))

½ cup grated cheddar cheese ((about 2 ounces))

¼ teaspoon dried thyme ((or about 1 teaspoon fresh thyme leaves))

Grease a 9-inch deep-dish pie plate, a 9-inch baking dish, or another 2-quart casserole dish. In a large bowl, stir together the condensed soup, milk, chicken, thawed vegetables, cheese, and thyme. Transfer the chicken mixture to the prepared dish. Cover with foil.
If using Pillsbury Flaky Layers Buttermilk Biscuits, preheat the oven to 350°F. If using a different brand of store-bought biscuit dough, refer to the baking instructions on your package for the correct oven temperature and baking time. Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
Place the biscuits and the covered pie dish in the 350°F oven. Bake for 14-17 minutes, or until the biscuits are golden brown. Continue baking the filling (covered) until it’s hot and bubbly, about 5-10 more minutes. Arrange the cooked biscuits in a single layer on top of the filling to form the “crust.” You might not be able to fit all of the biscuits on top of your pot pie, so serve any extras on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pot Pie

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m