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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a skillet, melt butter over medium heat. Add onions and carrots; cook 3–4 minutes until softened. Add peas and cook 2 more minutes.
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Sprinkle flour over the vegetables and stir to coat. Cook 1 minute. Slowly pour in chicken broth while stirring to prevent lumps. Add milk, garlic powder, thyme, and black pepper. Simmer until thickened, about 5 minutes.
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Stir in the cooked chicken and cook for 2–3 minutes until fully heated and combined.
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Pour the chicken mixture into the prepared baking dish and spread evenly.
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Open the biscuit dough and tear biscuits into quarters. Arrange evenly across the top of the filling.
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Bake for 25–30 minutes until the biscuit topping is golden brown and the filling is bubbling. Allow to rest 5–10 minutes before serving.
Chicken Pot Pie Casserole
Notes
For extra flavor, add a pinch of paprika or onion powder to the filling. You can substitute turkey for chicken or use mixed vegetables for convenience. Leftovers reheat very well!
