Easy Creamy Chicken Pot Pie Casserole Recipe
A cozy casserole version of classic chicken pot pie with creamy filling and fluffy biscuit topping. Perfect for family dinners and make-ahead meals.
Equipment
- Mixing bowls
- 9×13-inch baking dish
- - Pastry cutter or fork
- - Spoon or spatula
Ingredients
- **Filling:**
- - 2½ cups cooked shredded chicken
- - 2½ cups frozen mixed vegetables
- - 1 10.5 oz can cream of chicken soup
- - 1 cup chicken broth
- - ½ cup sour cream
- - ½ tsp garlic powder
- - ½ tsp onion powder
- - ½ tsp salt
- - ¼ tsp black pepper
- **Biscuit Topping:**
- - 1½ cups all-purpose flour
- - 1 tbsp baking powder
- - ½ tsp salt
- - 6 tbsp cold unsalted butter cubed
- - ½ cup milk
- - ½ cup sour cream
Instructions
- Preheat oven to 375°F and grease a 9x13-inch dish.
- Mix chicken, vegetables, soup, broth, sour cream, and seasonings. Pour into dish.
- In a separate bowl, combine flour, baking powder, and salt. Cut in butter.
- Add milk and sour cream to form sticky dough.
- Drop spoonfuls over the filling.
- Bake 30–35 minutes until biscuits are golden and filling bubbles.
- Cool slightly and serve warm.
Notes
- Use rotisserie chicken for quick prep
- Canned biscuits work in a pinch
- Add herbs or cheese for more flavor
- Freezer-friendly and make-ahead approved
- Canned biscuits work in a pinch
- Add herbs or cheese for more flavor
- Freezer-friendly and make-ahead approved