Description
Comforting chicken pot pie casserole delivers classic American flavors in a hearty one-dish meal. Home cooks can savor creamy filling nestled between flaky golden pastry layers that promise delicious satisfaction.
Ingredients
Scale
Chicken:
- 3 cups (680 grams) cooked chicken, shredded or cubed
Vegetables:
- 1 1/2 cups (225 grams) frozen mixed vegetables (peas, carrots, corn)
Dairy and Soup Base:
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 1 cup (240 milliliters) sour cream
- 1/2 cup (120 milliliters) milk
- 1 cup (240 milliliters) chicken broth
Seasoning:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Pepper to taste
Topping:
- 1 can (8 ounces / 226 grams) refrigerated biscuit dough
- 1 tablespoon (15 milliliters) melted butter
Instructions
- Warm the oven to 375F (190C) and coat a 9×13-inch baking dish with cooking spray for easy release.
- Create a creamy filling by blending cooked chicken, cream of chicken soup, sour cream, mixed vegetables, chicken broth, milk, and seasonings until thoroughly incorporated.
- Transfer the rich mixture into the prepared baking dish, ensuring an even distribution across the surface.
- Carefully layer biscuit dough pieces atop the chicken mixture, spacing them slightly apart to allow for proper rising and expansion during baking.
- Enhance the biscuits’ appearance and flavor by generously brushing their surface with melted butter.
- Place the casserole in the preheated oven and bake for 25-30 minutes, watching for a golden-brown biscuit topping and bubbling edges that indicate complete cooking.
- Remove from the oven and allow the casserole to rest for 3-5 minutes, which helps the filling set and makes serving easier.
Notes
- Swap frozen mixed vegetables with fresh seasonal veggies for enhanced nutrition and flavor complexity.
- Use rotisserie chicken or leftover grilled chicken to save preparation time and add extra depth to the dish.
- Reduce sodium by selecting low-sodium cream of chicken soup and using homemade chicken broth.
- Customize the casserole for gluten-sensitive diets by choosing gluten-free biscuit dough and cream of chicken soup alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg