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
Scale
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
- â…› 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.
