Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Casserole. Creamy, flavorful filling loaded with chicken and veggies, topped with buttery biscuit pieces – a delicious twist on a classic favorite!
Ingredients
Scale
For the Filling:
- 3 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
For the Topping:
- 1 tube refrigerated biscuit dough (8 count)
- 1 tablespoon melted butter
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix filling ingredients: In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, pepper, and parsley. Stir well.
- Layer and top: Spread the mixture in the baking dish. Cut biscuits into quarters and place them over the filling. Brush with melted butter.
- Bake: Bake uncovered for 25–30 minutes until biscuits are golden and filling is bubbly. Let rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra flavor, add chicken broth or shredded cheddar cheese.
- This dish is also delicious with leftover turkey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
