Description
Chicken Pot Pie Casserole is a creamy, comforting dinner loaded with tender shredded chicken, mixed vegetables, cheddar cheese, and a rich herb-infused sauce, all topped with golden, flaky biscuits. This easy casserole is perfect for busy weeknights and family gatherings.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- 1/4 cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and black pepper, to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, cream of chicken with herbs soup, sour cream, milk, cheddar cheese, frozen mixed vegetables, dried parsley, dried minced onion, salt, and pepper. Stir until well combined.
- Spread the chicken mixture evenly into the prepared baking dish.
- Separate the refrigerated biscuits and arrange them evenly over the casserole filling.
- Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through and the filling is hot and bubbly.
- Allow the casserole to rest for 5 minutes before serving.
Notes
- Rotisserie chicken is a great time-saving option.
- Brush the biscuits with melted butter before baking for an extra golden finish.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American