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I’ve always loved chicken pot pie casserole but found dealing with pie dough too tedious and time-consuming. I used to stick to store-bought versions until I discovered a much easier alternative—using refrigerated biscuits instead of pie dough.
This switch has been a total game-changer! No wonder chicken pot pie bubble-up casserole is so popular. This recipe will transform how you think about making this comforting dish.
Now, I proudly tell my family that I bake homemade chicken pot pie with biscuits from scratch instead of buying it. And to be honest, I prefer this version over the traditional one.
How to Make Chicken Pot Pie Casserole?
1. Preheat the oven to 375°F.
2. In a medium bowl, combine shredded chicken, cream of chicken with herbs soup, sour cream, shredded cheddar, milk, frozen vegetables, dried minced onion, dried parsley, salt, and pepper.
3. Cut each biscuit into quarters and gently fold them into the chicken mixture.
4. Grease a 9 x 13-inch casserole dish and evenly spread the mixture in the dish.
5. Bake for 35-45 minutes or until the biscuits are golden brown and cooked through.
What to Serve with Chicken and Biscuit Casserole?
This casserole can stand alone as a full meal, but it pairs wonderfully with a fresh side salad and a dessert of your choice. My favorite is a simple Tomato Cucumber Onion Salad—refreshing and easy to prepare!
Cooking Tips For Chicken Pot Pie Casserole:
- Ensure the biscuits are evenly folded into the chicken mixture for even baking.
- Be mindful of adding extra salt, as the cream of chicken soup is already seasoned.
- Feel free to use your preferred cheese, though cheddar is my go-to.
Chicken casseroles are a fantastic way to simplify dinner, and I’m sure you’ll enjoy these other favorites just as much: Loaded Chicken and Potato Casserole, Easy Chicken and Rice Casserole, and Best Boneless Chicken Casserole with Potatoes, Rice, or Pasta.
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Chicken Pot Pie Casserole
I’ve always loved chicken pot pie but found dealing with pie dough too tedious and time-consuming. I used to stick to store-bought versions until I discovered a much easier alternative—using refrigerated biscuits instead of pie dough.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 can cream of chicken with herbs soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup freshly shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 tablespoon dried parsley
- 1 tablespoon dried minced onion
- Salt and pepper to taste
- 2 cans (6 oz each) refrigerated biscuits
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix the shredded chicken, cream of chicken soup, frozen vegetables, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper.
- Cut each biscuit into fourths and carefully fold them into the chicken mixture.
- Grease a 9 x 13-inch casserole dish, then evenly spread the mixture into the dish.
- Bake for 35-45 minutes or until the biscuits are golden brown and fully cooked.
Notes
- Ensure the biscuits are evenly folded into the chicken mixture for even baking.
- Be mindful of adding extra salt, as the cream of chicken soup is already seasoned.
- Feel free to use your preferred cheese, though cheddar is my go-to.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 401Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgCarbohydrates: 25gFiber: 3gSugar: 5gProtein: 22g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.