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
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, combine chicken, soup, sour cream, mixed vegetables, garlic powder, salt, and pepper.
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Cut biscuits into quarters and gently fold into the mixture.
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Transfer to the prepared dish and spread evenly. Sprinkle cheese on top.
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Bake for 30–35 minutes, or until biscuits are golden and cooked through.
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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