Description
This easy Chicken Pot Pie Casserole combines tender shredded chicken, mixed vegetables, and a creamy sauce with cheddar cheese and sour cream. Instead of a traditional pie crust, flaky refrigerated biscuit pieces are folded in for a comforting and quick casserole that bakes to a golden perfection. Perfect for a family-friendly weeknight dinner, this one-dish meal is hearty, flavorful, and simple to prepare in just 45 minutes.
Ingredients
Chicken and Vegetables
- 2 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
Sauce and Seasoning
- 1 (10-ounce) can condensed chicken soup with herbs
- 1 cup cheddar cheese, shredded
- ¾ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon cracked black pepper
Topping
- 1 (16.3-ounce) can refrigerated biscuits (Grands 8-count)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and set it aside for later use.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, condensed chicken soup, shredded cheddar cheese, sour cream, milk, garlic powder, and cracked black pepper. Mix thoroughly to create a creamy and well-seasoned filling.
- Prepare Biscuits: Take each refrigerated biscuit and cut it into eight small pieces. Gently fold these biscuit pieces into the chicken mixture, ensuring they are evenly distributed without overmixing.
- Transfer to Baking Pan: Pour the combined mixture into the prepared baking pan. Use a spatula or spoon to evenly spread it out into a flat, even layer.
- Bake the Casserole: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the biscuits are baked through and the top is golden brown. The casserole should be bubbling around the edges and fully cooked inside.
- Cool and Serve: Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes. This rest period helps the casserole set and makes it easier to serve.
Notes
- For best results, use fresh shredded cooked chicken such as rotisserie or leftover roasted chicken.
- You can substitute frozen mixed vegetables with fresh or other frozen vegetable varieties according to preference.
- If you prefer a thicker filling, reduce the milk slightly or add a teaspoon of flour to the mixture.
- Ensure to evenly cut and fold biscuits gently to avoid overmixing, which can make the topping dense.
- This casserole can be reheated in the oven at 350°F for 15-20 minutes, covered loosely with foil to prevent drying out.