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Chicken Pot Pie Casserole

A comforting casserole that brings the classic flavors of chicken pot pie into an easy, family-friendly dish, perfect for any weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken breast You can use rotisserie chicken for convenience.
  • 1 can cream of chicken with herbs soup
  • 1 cup sour cream Low-fat sour cream can be used for a lighter version.
  • ¼ cup milk Use any type of milk.
  • 1 cup freshly shredded cheddar cheese Substitute for a lighter cheese option if desired.
  • 2 cups frozen mixed vegetables Fresh vegetables can be used but may need pre-cooking.
  • 1 tablespoon dried parsley
  • 1 tablespoon dried minced onion
  • to taste Salt and pepper
  • 2 cans (6 oz each) refrigerated biscuits Cut each biscuit into fourths.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
  3. Cut each biscuit into fourths and carefully fold them into the chicken mixture.
Baking
  1. Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
  2. Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.

Notes

Serve hot with a side salad or fresh bread. For added spice, consider adding cayenne pepper or your favorite hot sauce to the mixture. Store leftovers tightly wrapped in the refrigerator for up to four days.