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Chicken Pot Pie Casserole is a must-try comfort dish.


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  • Author: Merry
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

 

A cozy twist on classic chicken pot pie—this bubbly, biscuit-topped casserole is creamy, savory, and effortlessly satisfying. Perfect for busy weeknights or weekend comfort food cravings.


Ingredients

  • 2 cups cooked shredded chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup frozen mixed vegetables
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 can refrigerated biscuits (8-count)
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

  • In a large bowl, combine chicken, soup, sour cream, mixed vegetables, garlic powder, salt, and pepper.

  • Cut biscuits into quarters and gently fold into the mixture.

  • Transfer to the prepared dish and spread evenly. Sprinkle cheese on top.

  • Bake for 30–35 minutes, or until biscuits are golden and cooked through.

  • Let cool for 5–10 minutes before serving.

Notes

  • You can use rotisserie chicken for convenience.
  • Swap the cream of chicken for cream of mushroom or celery for flavor variety.
  • Store leftovers in the fridge for up to 4 days.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Oven
  • Cuisine: American