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

Scale

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