Description
This Chicken Pot Pie Casserole puts a quick and easy spin on the classic comfort food by combining shredded chicken, creamy soup, vegetables, and cheddar cheese, all baked with biscuit dough for a golden, flaky topping. Perfect for a family-friendly dinner, it’s hearty, flavorful, and requires minimal prep.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked, shredded chicken breast
- 1 can (10.5 oz) cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
Biscuit Topping
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and allow it to preheat fully to ensure even baking.
- Combine Ingredients: In a medium bowl, thoroughly mix the shredded chicken, cream of chicken soup, frozen mixed vegetables, milk, sour cream, shredded cheddar cheese, dried parsley, dried minced onion, and season with salt and pepper to your taste.
- Prepare Biscuit Dough: Cut each refrigerated biscuit into four equal pieces. Gently fold the biscuit pieces into the chicken mixture so they are evenly distributed but not overly crushed.
- Assemble Casserole: Grease a 9 x 13-inch casserole dish to prevent sticking. Spread the biscuit and chicken mixture evenly across the dish, making sure it’s well distributed.
- Bake: Place the casserole in the preheated oven and bake for 35 to 45 minutes, or until the biscuit pieces are golden brown and fully cooked through. The filling should be hot and bubbly.
Notes
- You can substitute fresh vegetables for the frozen mixed vegetables if preferred.
- For a richer flavor, add a teaspoon of garlic powder or thyme to the chicken mixture.
- Ensure the shredded chicken is fully cooked before assembling the casserole.
- Let the casserole cool for 5 minutes before serving for easier slicing and better flavor.
- This dish can be prepared a day ahead and refrigerated, then baked fresh when ready to serve.
