4.29 from 46 votes

Chicken Pot Pie Casserole

By: Julia Pacheco
This chicken pot pie casserole has all the creamy, cozy goodness of the classic dish, baked with a golden crust on top.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 5 servings
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Ingredients 

  • 2 cups cooked shredded chicken
  • 1 can cream of chicken soup
  • ¾ cup sour cream
  • 1 cup cheddar cheese, shredded
  • 1 ½ cups frozen mixed vegetables
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ⅓ cup milk
  • 1 can refrigerated biscuits, cut into small pieces

Instructions 

  • Preheat oven to 350 degrees F.
  • Spray a 9×13 baking dish with non-stick spray. Into the baking dish add all of the ingredients except for the biscuit pieces.
  • Stir well to combine the ingredients, now spread the casserole out as even as possible in the baking dish.
  • Place the biscuit pieces over the top. Bake for 35-40 minutes or until the biscuits on top are golden brown. Enjoy.

Nutrition

Calories: 697kcal | Carbohydrates: 61g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 1997mg | Potassium: 593mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3583IU | Vitamin C: 6mg | Calcium: 298mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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6 Comments

  1. Martha says:

    Hello, I love this recipe but every time I make it the biscuit pieces don’t cook on the bottom, so we basically have to eat dough on top of the filling. Any tips on how to make sure they cook fully? When I tried to leave the casserole in longer, the tops of the biscuits would get super brown and dark and the undersides were still doughy 🙁
    Thanks for your help!

    Reply
  2. Anna says:

    I just made this, it was so good! I had everything on hand, and did the chicken in the instapot from frozen. Turned out great! Even the kids said they liked it and they hate everything i make

    Reply
  3. Seth Ellis says:

    5 stars

    This was delicious!!! I’ve made this a few times for my family and my kids love it. I did try to experiment a bit and added smoked paprika instead, and also added 1 tsp of Cajun seasoning since my kids love a little spice. It was all very good, thank you for this recipe!

    Reply
  4. Linsey Hatten says:

    5 stars

    Thank you so much for this quick and delicious recipe!! I love that you cut the biscuits into pieces instead of placing whole biscuits down because they never cook right when done that way. I love all your recipes and your videos on YouTube ❤️

    Reply
  5. Jan says:

    5 stars

    Amazing and Easy

    Reply
  6. Suzanne Petersen says:

    5 stars

    I didn’t have any sour cream so I substituted French onion dip and didn’t add any onion powder. Still had good taste. It’s a definite repeat recipe!

    Reply