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–+ servings
Delicious Chicken Pot Pie Casserole topped with flaky crust and hearty filling.

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole brings comforting flavors with a simple preparation, featuring tender chicken, fresh vegetables, and a biscuit topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Filling
  • 2 cups cooked chicken, shredded great use for leftovers
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, diced
  • 3 cups chicken broth low sodium is best
  • 1 cup milk
  • 1/2 cup sour cream or Greek yogurt for a lighter twist
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 can refrigerated biscuit dough or use homemade
  • Salt to taste
Optional Ingredients
  • fresh herbs, like parsley or dill for garnish
  • vegan chicken substitute or plant-based sour cream for a vegan version

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large saucepan, sauté the diced onion over medium heat until translucent, about 3-5 minutes.
  3. Add the shredded chicken and frozen mixed vegetables, stirring to combine.
  4. Pour in the chicken broth and milk, then mix in the garlic powder, onion powder, thyme, and pepper.
  5. Allow it to simmer for about 5-7 minutes.
  6. Remove from heat and stir in the sour cream until creamy. Taste and adjust seasoning with salt or extra spices as desired.
  7. Transfer the filling to a greased casserole dish.
  8. Separate the biscuit dough into individual pieces and place them atop the filling.
Baking
  1. Bake in the preheated oven for 25-30 minutes until the biscuits have risen and turned golden brown.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 24gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 3g

Notes

Feel free to experiment with vegetables and seasonings. For a vegan version, swap chicken for plant-based protein and use almond milk and vegan sour cream.

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