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Easy Chicken Pot Pie Casserole
Enjoy your favorite classic comfort food with less effort! Make an Easy Chicken Pot Pie Casserole in no time - perfect for any night of the week.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 498 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 ½ cups shredded cheddar cheese divided
- 3 cups cooked chicken cut into ½ inch cubes
- 10.5 ounces cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon onion powder or 1 tablespoon minced onion
- ½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 2 cups mixed vegetables thawed and well drained if using frozen
- 16.3 ounces canned refrigerated biscuits Recommend: Pillsbury's Grands "flaky layers"
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375°F. Grease a 9x13 glass or ceramic baking dish.
- In a large bowl, add 1 cup of the shredded cheese, chicken, cream of chicken soup, milk, sour cream, onion powder, seasoned salt, salt, pepper, and mixed vegetables. together. Mix until well combined.
- Pour the mixture into the prepared baking dish.
- Place in the preheated oven and bake uncovered for 15 minutes.
- Remove from the oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
- Divide the biscuits in half through the middle and place them evenly on top of the chicken and cheese mixture (do not overlap biscuits).
- Return the pan to the oven. Bake for an additional 15-20 minutes until the biscuits are browned and cooked through.
- Remove the baking dish from the oven. Brush the tops of the biscuits with melted butter.
- Allow the dish to cool slightly (about 10 minutes) and serve!
Cup of Yum
Notes
- For the topping, choose "flaky" biscuits with layers that are easily pulled apart.
- Allowing the casserole to cool for about 10 minutes before serving will help it to set and make it easier to serve.
- Completely cooled leftovers may be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat in the oven or microwave.
Nutrition Information
Serving
1
Calories
498kcal
(25%)
Carbohydrates
39g
(13%)
Protein
25g
(50%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
78mg
(26%)
Sodium
1172mg
(49%)
Potassium
422mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2771IU
(55%)
Vitamin C
5mg
(6%)
Calcium
235mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 498
% Daily Value*
| Serving | 1 | |
| Calories | 498kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 1172mg | 49% |
| Potassium | 422mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2771IU | 55% |
| Vitamin C | 5mg | 6% |
| Calcium | 235mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.