Description
This comforting Chicken Pot Pie Casserole combines tender shredded chicken, mixed vegetables, and a creamy sauce topped with golden, fluffy biscuits. Perfect for a hearty family meal, this easy-to-make casserole bakes to perfection in about 30 minutes, delivering classic pot pie flavors with a convenient twist.
Ingredients
Scale
Filling
- 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
Topping
- 1 can refrigerated biscuits (8 count)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside to prevent sticking and ensure easy serving.
- Prepare Sauce Mixture: In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is smooth and well blended, forming the creamy base of the filling.
- Add Chicken and Vegetables: Fold the shredded chicken and thawed mixed vegetables into the sauce mixture. Mix gently until all ingredients are evenly coated with the creamy sauce.
- Assemble Filling: Transfer the combined filling mixture to the prepared baking dish and spread it out evenly to create a uniform layer.
- Add Biscuit Topping: Arrange the refrigerated biscuit dough pieces evenly spaced on top of the filling. This will bake into a golden, fluffy crust.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the biscuit topping is golden brown and fully cooked through.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes. Optionally, garnish with chopped fresh parsley before serving for a fresh, vibrant touch.
Notes
- You can substitute the frozen mixed vegetables with fresh vegetables if preferred; just adjust thawing or cooking times accordingly.
- For a lower fat version, use reduced-fat sour cream and low-sodium chicken broth.
- Make sure the biscuit pieces don’t touch too closely to allow even baking and browning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
