If you are craving something that’s both comforting and downright delicious, this Creamy Chicken Pot Pie Casserole with Biscuits Recipe is an absolute must-try. Imagine tender chunks of chicken and vibrant mixed veggies swimming in a luscious, creamy sauce, all topped with fluffy, golden biscuits that soak up every bit of flavor. It’s the perfect get-together meal that feels like a warm hug, layered with cozy textures and tasty goodness that bring joy at every bite.
Ingredients You’ll Need
This recipe calls for simple, accessible ingredients that each play a vital role in building layers of flavor and texture. From the creamy base to the cheesy topping, every component packs a punch that makes this casserole truly special.
- Cooked chicken breasts: Cubed into bite-sized pieces, they bring hearty protein and tender meatiness to the filling.
- Cream of chicken soup: Acts as the rich, velvety foundation that binds all the ingredients together effortlessly.
- Milk and sour cream: These add creaminess and a slight tang that keeps the dish from feeling too heavy.
- Onion powder or minced onion: Provides subtle aromatic depth that enhances the savory profile.
- Seasoned salt and pepper: Essential for rounding out and balancing the flavors perfectly.
- Shredded cheddar cheese: Half mixed in, half on top, it adds melty, cheesy goodness and beautiful color.
- Cooked mixed veggies: Brings in freshness, vibrant colors, and a pleasant textural contrast.
- Refrigerated biscuits: These create the golden, fluffy “crust” that crowns the casserole with warmth and buttery richness.
- Butter: Melted and brushed on top to create a shiny, irresistible finish full of flavor.
How to Make Creamy Chicken Pot Pie Casserole with Biscuits Recipe
Step 1: Prepare the Baking Dish and Preheat
Start by preheating your oven to 375°F, giving your oven plenty of time to reach that perfect baking temperature. While it heats, generously grease a 9×13 glass or ceramic baking dish to ensure your casserole won’t stick and will come out beautifully when baked.
Step 2: Mix the Creamy Chicken Filling
In a large bowl, combine cooked chicken cubes, 1 cup of shredded cheddar cheese, cream of chicken soup, milk, sour cream, onion powder or minced onion, seasoned salt, pepper, and your cooked mixed veggies. Stir everything thoroughly so that each bite is packed with creamy, cheesy, and flavorful goodness.
Step 3: Bake the Chicken Mixture
Pour this irresistible filling into your prepared baking dish and bake it uncovered for 15 minutes. This step slightly thickens the filling, allowing the flavors to meld beautifully. After baking, take it out and give everything a good stir, then sprinkle the remaining ½ cup of shredded cheese across the top to prepare for the biscuit layer.
Step 4: Add the Biscuits
Separate each biscuit in half horizontally to make them thinner, which helps them bake more evenly. Arrange 12 biscuit halves on top of the cheesy chicken mixture without overlapping, creating a lovely biscuit “crust” that will bake right alongside the filling.
Step 5: Bake Until Golden and Delicious
Place the casserole back into the oven and bake for another 15 to 20 minutes or until the biscuits turn a gorgeous golden brown and are cooked all the way through. The bubbling filling beneath and the warm biscuits on top will fill your kitchen with a comforting aroma.
Step 6: Finish with Butter and Serve
To add the final touch of flavor and shine, brush the tops of the hot biscuits with melted butter. Now your casserole is ready to be enjoyed—perfectly creamy inside with a flaky and buttery biscuit topping that’s impossible to resist.
How to Serve Creamy Chicken Pot Pie Casserole with Biscuits Recipe
Garnishes
Fresh herbs like chopped parsley or thyme work beautifully sprinkled over the top right before serving, adding a pop of green color and a fresh, bright note that contrasts nicely with the rich casserole. A dash of hot sauce or a sprinkle of paprika can also add an exciting kick if you like a touch of spice.
Side Dishes
This casserole is a satisfying standalone meal, but if you want to round it out, consider serving it alongside a crisp green salad with a zesty vinaigrette or steamed broccoli to add some crunch and lighten up the plate. Roasted carrots or a simple coleslaw also pair wonderfully to add some fresh vibrancy.
Creative Ways to Present
For intimate dinners, serve this casserole in individual ramekins topped with biscuit halves for charming single portions. Alternatively, present it family-style straight from the casserole dish for a cozy, rustic vibe that invites everyone to dig in and share the comfort. You can also add a sprinkle of extra cheese over the biscuits halfway through baking for an ultra-cheesy finish.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Chicken Pot Pie Casserole with Biscuits Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Cover it well to maintain moisture and keep the biscuits from drying out. It makes for excellent next-day lunches or dinners.
Freezing
For longer storage, this casserole freezes beautifully. Assemble everything except the biscuits, freeze the filling in a freezer-safe container for up to 2 months, then when ready to bake, thaw overnight, add freshly cut biscuits on top, and bake as directed. This helps keep the biscuits fresh and fluffy.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, about 20 minutes, to help preserve the biscuit’s texture. Microwaving works too but may make the biscuits a bit softer. For a crispier top, give the casserole a few minutes under the broiler at the end of reheating.
FAQs
Can I use leftover cooked chicken for this recipe?
Absolutely! Using leftover chicken is perfect for this casserole and actually makes the prep even quicker. Just cube it up and toss it right into the mixture with no fuss.
What kind of mixed vegetables work best?
Frozen mixed veggies like peas, carrots, corn, and green beans work wonderfully and are very convenient. Just make sure they’re cooked before mixing them into the casserole for the best texture.
Can I substitute the cheddar cheese?
Yes, you can swap cheddar for other cheeses like mozzarella, Monterey Jack, or even a sharp Colby for different flavors. Just keep in mind that cheddar adds a nice sharpness and color that complements the creamy sauce well.
Is there a way to make this casserole gluten-free?
To make a gluten-free version, use gluten-free cream of chicken soup and substitute refrigerated biscuits with their gluten-free counterparts. Make sure all other ingredients are gluten-free as well to keep it safe.
How can I add more flavor to the filling?
Try adding minced garlic, fresh herbs like thyme or rosemary, or a splash of white wine to the filling before baking. A pinch of smoked paprika or cayenne pepper can also elevate the depth of flavor in this creamy delight.
Final Thoughts
If you’re searching for a dish that combines ease, comfort, and incredible flavor, I wholeheartedly encourage you to give this Creamy Chicken Pot Pie Casserole with Biscuits Recipe a go. It’s a satisfying and soul-warming meal that’s perfect for feeding family and friends or simply enjoying a cozy night in. Trust me, once you’ve tried it, this will become one of your beloved go-to dinners.
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Creamy Chicken Pot Pie Casserole with Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole is a comforting and easy-to-make dish that combines tender cooked chicken, creamy sauce, mixed vegetables, and cheddar cheese, all topped with flaky refrigerated biscuits. Perfect for a hearty family dinner, it offers a delicious twist on traditional pot pie by layering flavors in a convenient casserole form.
Ingredients
Chicken Mixture
- 2 cooked chicken breasts, cut into ½ inch cubes (about 2–3 cups)
- 10.5 oz can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon onion powder or 1 tablespoon minced onion
- ½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 1 cup shredded cheddar cheese (from the 1½ cups divided)
- 2 cups cooked mixed vegetables
Topping
- ½ cup shredded cheddar cheese (remaining from 1½ cups total)
- 16 oz can refrigerated biscuits (Grands recommended, 12 biscuits separated)
- 1 tablespoon butter, melted (for brushing tops)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch glass or ceramic baking dish to prevent sticking and ensure easy serving.
- Mix Ingredients: In a large bowl, combine the cooked chicken cubes, cream of chicken soup, milk, sour cream, onion powder or minced onion, seasoned salt, pepper, 1 cup of shredded cheddar cheese, and cooked mixed vegetables. Stir well until all ingredients are fully incorporated.
- Bake the Filling: Pour the chicken and vegetable mixture evenly into the prepared baking dish. Bake uncovered in the preheated oven for 15 minutes to allow the flavors to meld and the filling to heat through. Remove from oven and stir the mixture gently to redistribute.
- Add Cheese Layer: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the baked mixture.
- Prepare Biscuit Topping: Separate each biscuit in half horizontally to reduce thickness, ensuring they cook evenly. Arrange 12 biscuit halves on top of the chicken and cheese mixture without overlapping, covering the surface.
- Final Bake: Return the casserole to the oven and bake for another 15-20 minutes, or until the biscuits are golden brown and fully cooked through.
- Brush with Butter and Serve: Remove the casserole from the oven and immediately brush the top of the biscuits with the melted butter for a rich, glossy finish. Serve hot and enjoy your comforting chicken pot pie casserole!
Notes
- You can substitute mixed vegetables with your favorite combination such as peas, carrots, and corn.
- Using refrigerated biscuits makes this recipe quick and easy, but homemade biscuits can be used for a more rustic taste.
- If you prefer a thicker filling, reduce the milk slightly or add a tablespoon of flour to the mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a lower fat option, use low-fat sour cream and reduced-fat cheese.
