Chicken Pot Pie Casserole – Easy Comfort Food Favorite
I’ve always loved chicken pot pie but found dealing with pie dough too tedious and time-consuming. I used to stick to store-bought versions until I discovered a much easier alternative—using refrigerated biscuits instead of pie dough.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- 1/4 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
1. Preheat the oven to 375°F.
2. In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
3. Cut each biscuit into fourths and carefully fold them into the chicken mixture.
4. Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
5. Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.
Notes
Ensure the biscuits are evenly folded into the chicken mixture for even baking.
Be mindful of adding extra salt, as the cream of chicken soup is already seasoned.
Feel free to use your preferred cheese, though cheddar is my go-to.
Find it online: https://cookingwithramsay.com/chicken-pot-pie-casserole/