Chicken Pot Pie Casserole
A quick and comforting chicken pot pie casserole made with shredded chicken, creamy filling, and flaky biscuit topping.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken breast Preferably boiled or baked for moisture.
- 1 can cream of chicken with herbs soup Choose a brand you like for the best flavor.
- 1 cup sour cream Adds creaminess to the filling.
- ¼ cup milk Adjust to desired consistency.
- 1 cup freshly shredded cheddar cheese Use freshly shredded for smoother melting.
- 2 cups frozen mixed vegetables Drain and pat dry for a thicker filling.
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- to taste Salt and pepper Adjust according to preference.
- 2 cans refrigerated biscuits (6 oz each) Cut into fourths for even baking.
Instructions
Preparation
- Preheat the oven to 375°F.
- Grease a 9 x 13-inch casserole dish with butter or nonstick spray.
- Let the dish sit at room temperature after greasing.
Make the Creamy Filling
- In a medium bowl, stir together chicken, cream of chicken soup, mixed vegetables, milk, sour cream, and cheddar.
- Season with parsley, minced onion, salt, and pepper. Mix until thick but scoopable.
Add the Biscuit Pieces
- Cut each biscuit into fourths and fold gently into the mixture without mashing.
- Spread the mixture evenly into the prepared casserole dish.
Bake and Finish
- Bake for 35–45 minutes until biscuits are golden brown.
- Let the casserole rest for 8–10 minutes before serving.
Notes
Assemble in advance and refrigerate for up to 24 hours before baking. Cooled leftovers can be stored for 3-4 days in the fridge.