why make this recipe
Chicken Pot Pie Casserole is a comforting dish that combines all the flavors of traditional chicken pot pie into a convenient casserole format. It’s perfect for a family dinner or a cozy night in. This recipe is simple and quick, making it an ideal choice for busy weeknights. With tender chicken, creamy sauce, and flaky biscuits all in one dish, it’s sure to please everyone at the table.
how to make Chicken Pot Pie Casserole
Ingredients :
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Directions :
- Preheat the oven to 375°F.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
- Cut each biscuit into fourths and carefully fold them into the chicken mixture.
- Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
- Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.
how to serve Chicken Pot Pie Casserole
Serve Chicken Pot Pie Casserole hot right out of the oven. You can pair it with a simple side salad or some fresh bread for a complete meal. It’s hearty enough to stand alone but feels nice alongside lighter sides.
how to store Chicken Pot Pie Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the fridge for up to four days. To reheat, pop it back in the oven at 350°F until heated through.
tips to make Chicken Pot Pie Casserole
- To save time, you can use rotisserie chicken instead of cooking and shredding your own.
- Feel free to add more vegetables like peas or corn to enhance the flavors.
- If you want a bit of spice, consider adding some cayenne pepper or your favorite hot sauce to the mixture.
variation
For a healthier version, use whole grain biscuits and low-fat sour cream. You can also substitute the cheddar cheese for a lighter cheese option or omit it for a dairy-free version.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used, but they may need to be cooked slightly before adding to the mixture to ensure they are tender after baking.
Can I freeze Chicken Pot Pie Casserole?
Yes, you can freeze it. Just be sure to let it cool completely and store it in a freezer-safe container. It can last for about 2-3 months in the freezer.
How do I know when the casserole is done?
The casserole is done when the biscuits are golden brown on top and the filling is bubbly around the edges. You can insert a toothpick into the biscuit to check for doneness; it should come out clean.
Chicken Pot Pie Casserole
Ingredients
Method
- Preheat the oven to 375°F.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
- Cut each biscuit into fourths and carefully fold them into the chicken mixture.
- Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
- Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.