Enjoy your favorite classic comfort food with less effort! Make an Easy Chicken Pot Pie Casserole in no time - perfect for any night of the week.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8
Ingredients
1 ½cupsshredded cheddar cheesedivided
3cupscooked chickencut into ½ inch cubes
10.5ouncescream of chicken soup
½cupmilk
½cupsour cream
1teaspoononion powder or 1 tablespoon minced onion
½teaspoonseasoned salt
⅛teaspoonpepper
2cupsmixed vegetablesthawed and well drained if using frozen
16.3ouncescanned refrigerated biscuitsRecommend: Pillsbury's Grands "flaky layers"
1tablespoonbuttermelted
Instructions
Preheat oven to 375°F. Grease a 9x13 glass or ceramic baking dish.
In a large bowl, add 1 cup of the shredded cheese, chicken, cream of chicken soup, milk, sour cream, onion powder, seasoned salt, salt, pepper, and mixed vegetables. together. Mix until well combined.
Pour the mixture into the prepared baking dish.
Place in the preheated oven and bake uncovered for 15 minutes.
Remove from the oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
Divide the biscuits in half through the middle and place them evenly on top of the chicken and cheese mixture (do not overlap biscuits).
Return the pan to the oven. Bake for an additional 15-20 minutes until the biscuits are browned and cooked through.
Remove the baking dish from the oven. Brush the tops of the biscuits with melted butter.
Allow the dish to cool slightly (about 10 minutes) and serve!
Notes
For the topping, choose "flaky" biscuits with layers that are easily pulled apart.
Allowing the casserole to cool for about 10 minutes before serving will help it to set and make it easier to serve.
Completely cooled leftovers may be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat in the oven or microwave.