Chicken pot pie is a comfort food staple in many homes, offering warmth and satisfaction. However, traditional recipes can be time-consuming, especially when it comes to making pie dough from scratch. This casserole version simplifies everything by using refrigerated biscuits, giving you the same hearty, creamy filling with a delightful biscuit topping, all in under an hour. This version not only saves time but also provides a rich, cozy meal your family will love.
Why You’ll Love This Recipe:
This easy chicken pot pie casserole is a great way to bring comfort and tradition into your home without the hassle of pie dough. It’s creamy, cheesy, and filled with tender chicken and veggies, all nestled under a golden, fluffy biscuit crust. It’s perfect for busy weeknights or when you’re craving a hearty dish that feels like home.
Ingredients You’ll Need:
- 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
How to Make Chicken Pot Pie Casserole:
Step-by-Step Instructions:
- Preheat your oven to 375°F and grease a 9×13-inch casserole dish to get started.
- In a medium bowl, mix the shredded chicken with the cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, parsley, minced onion, and salt and pepper. Stir well to combine into a creamy mixture.
- Cut the refrigerated biscuits into quarters and gently fold them into the chicken mixture. Be sure they are evenly mixed but don’t overwork it.
- Spread the mixture evenly in your prepared casserole dish, making sure the biscuits are well distributed.
- Bake for 35-45 minutes, until the biscuits are golden brown and cooked through. Keep an eye on it to avoid burning the top.
Helpful Tips:
- Mix biscuits gently into the chicken mixture to ensure they bake evenly and puff up properly.
- Taste before adding extra salt, as the cream of chicken soup is already seasoned.
- Feel free to swap the cheese for a different variety if you prefer; while cheddar adds a nice sharp flavor, mozzarella or even pepper jack could work!
Details:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Chicken, Casserole
- Method: Baking
- Cuisine: American
- Diet: Traditional
Notes:
This dish is wonderfully versatile—you can add extra vegetables like peas or carrots or use rotisserie chicken to save even more time. It’s the perfect dish for a busy family dinner or as a comforting meal to share with friends.
Nutritional Information:
- Calories: 401 per serving
- Total Fat: 23g
- Saturated Fat: 10g
- Cholesterol: 82mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 5g
- Protein: 22g
Frequently Asked Questions:
- Can I make this casserole ahead of time? Yes, you can assemble the casserole in advance and store it in the fridge until ready to bake. Just add an extra few minutes to the baking time if it’s chilled.
- Can I use a different protein? Absolutely! You can substitute the chicken with turkey or even beef for a different twist.
Storage Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in a 350°F oven until heated through.
Related Recipes:
If you enjoyed this Chicken Pot Pie Casserole, you might also like these other easy casseroles:
-
Hamburger Potato Casserole:A Hearty, Comforting Meal for Every Occasion
-
Savory Breakfast Sausage and Cheese Casserole: A Comforting Morning Delight
Conclusion:
Chicken Pot Pie Casserole is a simple and satisfying meal that offers all the comforting flavors of the classic dish without the fuss of pie dough. Whether you’re feeding a hungry family or making a cozy meal for yourself, this recipe is sure to become a favorite. Give it a try—you’ll love how easy it is to bring warmth and joy to the table!
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Chicken Pot Pie Casserole: A Cozy Classic Reimagined
Description
Chicken pot pie is a comfort food staple in many homes, offering warmth and satisfaction. However, traditional recipes can be time-consuming, especially when it comes to making pie dough from scratch. This casserole version simplifies everything by using refrigerated biscuits, giving you the same hearty, creamy filling with a delightful biscuit topping, all in under an hour. This version not only saves time but also provides a rich, cozy meal your family will love.
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
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch casserole dish to get started.
- In a medium bowl, mix the shredded chicken with the cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, parsley, minced onion, and salt and pepper. Stir well to combine into a creamy mixture.
- Cut the refrigerated biscuits into quarters and gently fold them into the chicken mixture. Be sure they are evenly mixed but don’t overwork it.
- Spread the mixture evenly in your prepared casserole dish, making sure the biscuits are well distributed.
- Bake for 35-45 minutes, until the biscuits are golden brown and cooked through. Keep an eye on it to avoid burning the top.
Notes
This dish is wonderfully versatile—you can add extra vegetables like peas or carrots or use rotisserie chicken to save even more time. It’s the perfect dish for a busy family dinner or as a comforting meal to share with friends