Description
This Chicken Pot Pie Casserole is everything you love about traditional pot pie, made even easier in a comforting, crowd-pleasing bake. Creamy chicken and veggie filling gets tucked beneath golden flaky biscuits for a cozy one-dish meal that’s weeknight-friendly and perfect for sharing.
Ingredients
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
1 can refrigerated biscuits (8 count)
1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, combine cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until smooth.
3. Fold in the shredded chicken and thawed mixed vegetables until well coated.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Top the filling with the biscuit dough, spacing each biscuit slightly apart.
6. Bake uncovered for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
7. Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
For crispier biscuit bottoms, make sure the chicken filling is warm before topping with raw dough.
You can swap frozen veggies for lightly steamed fresh carrots, green beans, and peas.
Homemade biscuit dough works too—just keep the size even for uniform baking.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 410
- Sugar: 4g
- Sodium: 930mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: chicken pot pie casserole, easy chicken casserole, biscuit topping