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Chicken Pot Pie Casserole Recipe

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This chicken pot pie casserole recipe offers all the comforting flavors of a classic chicken pot pie, with layers of tender chicken, mixed vegetables, and a creamy sauce, topped with a golden, flaky crust. It’s a delicious and hearty dish that’s easy to make for busy weeknight dinners or family gatherings. Packed with rich flavors, this one-pan casserole is sure to become a household favorite!

Ingredients

Scale
  • 3 cups cooked chicken (shredded or cubed)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 can (8 oz) refrigerated biscuit dough (or use pie crust)
  • 1 tbsp melted butter (for brushing)

Instructions

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, mixed vegetables, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
  • Pour the chicken mixture into the prepared baking dish and spread evenly.
  • Arrange the biscuit dough on top of the casserole, leaving some space between each biscuit for expansion.
  • Brush the biscuits with melted butter for a golden finish.
  • Bake for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbling.
  • Let it cool for a few minutes before serving.

Notes

  • You can use a homemade pie crust or puff pastry instead of biscuit dough.
  • Add extra herbs like thyme or rosemary for added flavor.
  • For a lighter version, use low-fat sour cream and reduced-sodium cream of chicken soup.
  • Leftovers can be stored in the fridge and reheated for the next day.

Nutrition

Find it online: https://avarecipes.com/chicken-pot-pie-casserole-recipe/