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
Scale
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.
