Description
Cheater Chicken Pot Pie Casserole is an easy chicken casserole packed with tender chicken, mixed vegetables, creamy sauce, cheddar cheese, and buttery biscuit topping for a cozy weeknight dinner that tastes like classic chicken pot pie with less work.
Ingredients
3 cups cooked shredded chicken
1 12 ounce bag frozen mixed vegetables
2 10.5 ounce cans cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 16.3 ounce can refrigerated biscuit dough
2 tablespoons melted butter
1 teaspoon dried parsley
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, stir together the cooked chicken, frozen mixed vegetables, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, black pepper, and salt until well combined.
3. Fold in the shredded cheddar cheese and spread the mixture evenly into the prepared baking dish.
4. Cut the biscuit dough into halves or quarters and arrange the pieces evenly over the top of the filling.
5. Brush the biscuit pieces with melted butter and sprinkle with dried parsley.
6. Bake for 28 to 32 minutes, until the filling is bubbly and the biscuit topping is golden brown and cooked through.
7. Let the casserole rest for 5 to 10 minutes before serving.
Notes
Use rotisserie chicken to make this casserole even faster on busy nights.
If the biscuit tops brown too quickly, loosely cover the dish with foil for the last few minutes of baking.
Letting the casserole rest before serving helps the creamy filling thicken slightly for cleaner scoops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 1080mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg