Skip to Content

Chicken Pot Pie Casserole

I love chicken pot pie but hate the hassle of having to deal with pie dough. It’s just too time-consuming and complicated for me. I would only eat store-bought until I made chicken pot pie with biscuits instead of pie dough.

Chicken Pot Pie Casserole

Let me tell you. This is a total game-changer. No wonder chicken pot pie bubble-up casserole is so popular! This recipe will forever change how you feel about baking this savory pie.

Now I can boast to my family that I bake homemade chicken pot pie with biscuits from scratch instead of buying it and to be honest. I like it better than a regular chicken pot pie.

How To Make Chicken Pot Pie?

  1. Preheat the oven to 375 F. In a medium-sized bowl, mix the shredded chicken, cream of chicken with herbs soup, sour cream, shredded cheddar, milk, frozen veggies, dried minced onion, dried parsley, salt, and pepper.
  2. Cut each biscuit in four and gently fold them into the chicken mixture.
  3. Grease a 9 x 13-inch casserole dish and spoon the mixture evenly onto the dish.
  4. Bake for 35-45 minutes or until the biscuits are cooked through and brown on the top.
Chicken Pot Pie Casserole

What To Serve with Chicken and Biscuit Casserole?

This dish is a complete meal in itself, but I would serve it with a side salad and dessert of your choice.

I love to make tomato, cucumber, avocado, and red onion salad with lemon honey vinaigrette.

Cooking Tips

  1. Be sure to fold the biscuits evenly into the chicken mixture, or it will not bake evenly.
  2. Remember, the cream of chicken soup already has salt, so be careful when adding extra salt.
  3. You can use any shredded cheese you want. I prefer cheddar.
Chicken Pot Pie Casserole
Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

Yield: 6 - SERVINGS
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 cups chicken breast, cooked and shredded
  • 1 can cream of chicken with herbs soup
  • 1 cup sour cream
  • ¼ cup milk
  • 1 cup cheddar cheese, freshly shredded
  • 2 cups frozen mixed veggies
  • 1 tablespoon dried parsley
  • 1 tablespoon dried minced onion
  • Salt and pepper to taste
  • 2- 6 oz cans refrigerated biscuits

Instructions

  1. Preheat the oven to 375 F. In a medium bowl, mix together the shredded chicken, cream of chicken soup, frozen veggies, milk, sour cream, cheddar cheese, parsley, onion, salt, and pepper
  2. Cut each biscuit into fourths and carefully fold them into the chicken mixture.
  3. Grease a 9 x 13-inch casserole dish and spoon the mixture evenly onto the dish. Bake for 35-45 minutes or until the biscuits are slightly brown on top and cooked through.

Candy Keller

Monday 17th of October 2022

Can you omit sour cream?

Jessica

Tuesday 20th of December 2022

Yes. You could try doubling the cream of chicken and adding a bit of milk. Or, use greek yogurt instead.

Skip to Recipe