If you are craving a comforting dish that blends all the cozy flavors of home-cooked meals, this Chicken Pot Pie Casserole Recipe will become your new favorite in no time. It takes the classic charm of a chicken pot pie and transforms it into a hassle-free casserole that is both hearty and delicious. With tender chicken, creamy soup, luscious cheddar, and flaky biscuits baked to golden perfection, this dish is perfect for family dinners, potlucks, or anytime you want a soothing, crowd-pleasing meal on the table.
Ingredients You’ll Need
This Chicken Pot Pie Casserole Recipe uses simple, familiar ingredients that come together beautifully to create a meal bursting with flavor and texture. Each item plays a crucial role: from the juicy shredded chicken providing protein to the cheddar cheese adding gooey richness, and the frozen mixed vegetables bringing a fresh pop of color and crunch.
- 2 cups cooked, shredded chicken breast: The hearty protein base that makes this casserole filling and satisfying.
- 1 can cream of chicken with herbs soup: Adds creaminess and a delicious savory depth.
- 1 cup sour cream: Brings tang and moisture to keep the casserole luscious.
- ¼ cup milk: Helps loosen the mixture for an even consistency.
- 1 cup freshly shredded cheddar cheese: Melts beautifully for that gooey, cheesy finish everyone loves.
- 2 cups frozen mixed vegetables: Provides color, nutrition, and a nice bite.
- 1 tablespoon dried parsley: Adds a subtle fresh herb flavor.
- 1 tablespoon dried minced onion: Offers a mild onion punch for depth.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 2 cans (6 oz each) refrigerated biscuits: These create soft, golden pockets that perfectly complement the creamy filling.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F. This is important so that when the casserole goes in, it bakes evenly and the biscuits cook to a perfect golden brown crust.
Step 2: Mix the Filling
In a medium bowl, combine the shredded chicken, cream of chicken with herbs soup, frozen mixed vegetables, milk, sour cream, shredded cheddar cheese, dried parsley, minced onion, salt, and pepper. Mix everything gently but thoroughly to ensure every bite is packed with flavor and texture.
Step 3: Add the Biscuits
Cut each refrigerated biscuit into fourths, then carefully fold the biscuit pieces into the chicken and vegetable mixture. This step is key because the bite-sized biscuit pieces will soak up the creamy sauce and bake into soft, pillowy pockets within the casserole.
Step 4: Prepare the Casserole Dish
Grease a 9 x 13-inch casserole dish with butter or non-stick spray to prevent sticking. Then spread the entire mixture evenly in the dish, smoothing the top so it bakes uniformly.
Step 5: Bake to Perfection
Place your casserole in the oven and bake for 35 to 45 minutes. You’ll know it’s done when the biscuit pieces on top are golden brown and cooked through, and the filling is bubbling hot. Let it cool slightly before serving to allow those comforting flavors to settle beautifully.
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
To add a fresh touch and a splash of color, sprinkle some chopped fresh parsley or scallions right before serving. A light dusting of freshly cracked black pepper can also enhance the aroma and elevate every bite.
Side Dishes
Serve this casserole alongside a crisp green salad or steamed green beans for a balance of freshness. A simple coleslaw can also add a crunchy contrast that pairs wonderfully with the creamy casserole.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or mini cast iron skillets. This makes for a charming, rustic presentation that guests will love. You can also spoon it into puff pastry shells for an elegant appetizer version.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld even more after sitting, making your next meal just as satisfying.
Freezing
This Chicken Pot Pie Casserole Recipe freezes beautifully. Transfer cooled leftovers into a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers in the oven at 350°F for 20-25 minutes until warmed through, which helps maintain that crisp biscuit texture. Microwaving is faster but can make the biscuits a bit soggy, so oven reheating is preferred.
FAQs
Can I use fresh vegetables instead of frozen for this recipe?
Absolutely! Fresh vegetables can be used; just ensure they are chopped small and lightly cooked or steamed before mixing to match the tenderness of frozen vegetables.
Is there a substitute for the refrigerated biscuits?
If you prefer, you can use homemade biscuit dough or even crescent roll dough for a different texture. Just keep in mind the baking time might vary slightly.
Can I make this recipe vegetarian?
Yes! Simply leave out the chicken and perhaps add more vegetables or cooked mushrooms to maintain the heartiness. Using a cream of mushroom soup instead of cream of chicken will also keep it vegetarian-friendly.
How spicy is the Chicken Pot Pie Casserole Recipe?
This recipe is mild and kid-friendly by default. You can add a pinch of cayenne or some chopped jalapeños if you want to spice things up.
What type of cheddar cheese works best?
A sharp white or yellow cheddar works wonderfully here, as it provides a rich, tangy flavor that complements the creamy filling perfectly.
Final Thoughts
Preparing this Chicken Pot Pie Casserole Recipe is like wrapping yourself in a warm, delicious hug—comfort food at its very best. Whether you’re feeding the family on a busy weeknight or bringing a dish to share, this casserole makes it easy to serve up something hearty and loved by all. Don’t hesitate to give it a try—you’ll soon see why it’s one of those cherished recipes that sits at the heart of countless happy memories.
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie Casserole combines tender shredded chicken, creamy soup, sour cream, cheddar cheese, and mixed vegetables folded into biscuit dough, baked to golden perfection. It’s an easy, hearty meal perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can (10.5 oz) 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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Combine Ingredients: In a medium bowl, thoroughly mix the shredded chicken, cream of chicken soup, frozen mixed vegetables, milk, sour cream, cheddar cheese, dried parsley, dried minced onion, salt, and pepper until well combined.
- Prepare Biscuit Dough: Cut each refrigerated biscuit into fourths. Gently fold the biscuit pieces into the chicken and vegetable mixture, making sure they are evenly incorporated without overmixing.
- Assemble Casserole: Grease a 9 x 13-inch casserole dish with butter or cooking spray. Evenly spread the combined mixture into the prepared dish, distributing the biscuit pieces and chicken mixture evenly.
- Bake: Place the casserole in the preheated oven and bake for 35 to 45 minutes, or until the biscuits are fully cooked through and golden brown on top.
Notes
- Use freshly shredded cheddar cheese for the best melt and flavor.
- You can swap frozen mixed vegetables for fresh vegetables if preferred; just adjust cooking time accordingly.
- Season with additional salt and pepper as needed before baking.
- Make sure the biscuits are mixed gently to avoid turning the casserole too dense.
- Let the casserole rest a few minutes after baking before serving to set.
