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Chicken Pot Pie Casserole on a plate
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Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole takes only 45 minutes to make, from start to finish. This recipe uses simple hacks for every part of the pie.
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Ingredients

  • 2 cooked chicken breasts *cooked & cut into ½ inch cubes (about 2-3 cups)
  • 10.5 oz can cream of chicken soup
  • ½ cup milk
  • ½ cup sour cream
  • 1 teaspoon onion powder or 1 tablespoon minced onion
  • ½ teaspoon seasoned salt
  • teaspoon pepper
  • 1 ½ cups shredded cheddar cheese divided
  • 2 cups cooked mixed veggies
  • 16 oz can refrigerated biscuits I used Grands
  • 1 tablespoon butter melted

Instructions

  • Preheat oven to 375°F. Grease a 9x13 glass or ceramic baking dish.
  • In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
  • Pour chicken mixture into prepared baking dish. Bake uncovered for 15 minutes. Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
  • Separate each biscuit in half, dividing top and bottom so that they aren’t as thick. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
  • Bake for another 15-20 minutes or until biscuits are browned and cooked through.
  • Brush tops of biscuits with melted butter and serve!

Nutrition Information:

Calories: 451kcal (23%)Carbohydrates: 39g (13%)Protein: 22g (44%)Fat: 24g (37%)Saturated Fat: 9g (45%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mg (22%)Sodium: 1184mg (49%)Potassium: 486mg (14%)Fiber: 3g (12%)Sugar: 3g (3%)Vitamin A: 2721IU (54%)Vitamin C: 5mg (6%)Calcium: 236mg (24%)Iron: 3mg (17%)