Description
This comforting Chicken Pot Pie Casserole combines shredded chicken, mixed vegetables, and a creamy sauce topped with golden, fluffy biscuits. It’s an easy, one-dish meal perfect for a cozy family dinner, delivering all the classic flavors of a traditional chicken pot pie without the fuss of making a crust.
Ingredients
Scale
Filling
- 3 cups shredded chicken
- 3 cups frozen mixed vegetables, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping
- 1 can refrigerated biscuits (8 count)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside to prepare for the casserole.
- Prepare Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine Filling: Fold the shredded chicken and thawed mixed vegetables into the creamy sauce mixture until everything is evenly coated and combined.
- Assemble Casserole: Transfer the chicken and vegetable mixture to the prepared baking dish and spread it out evenly to create a uniform layer.
- Add Biscuit Topping: Arrange the refrigerated biscuits on top of the filling, spacing each biscuit slightly apart to allow for expansion during baking.
- Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Rest and Garnish: Remove the casserole from the oven and let it cool for about 5 minutes before serving. Garnish with chopped fresh parsley if desired for added color and flavor.
Notes
- Use freshly shredded chicken from cooked breasts or rotisserie chicken for best flavor.
- Frozen mixed vegetables can include peas, carrots, corn, and green beans; thaw before mixing.
- You can substitute refrigerated biscuit dough with homemade biscuit dough if preferred.
- Adjust seasoning to taste, especially salt and pepper, depending on the sodium content of your soup and broth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
