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.
Servings: 8
Calories: 451kcal
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
- ⅛ 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!
Video
Nutrition
Calories: 451kcal | Carbohydrates: 39g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1184mg | Potassium: 486mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2721IU | Vitamin C: 5mg | Calcium: 236mg | Iron: 3mg