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Chicken Pot Pie Casserole

Creamy chicken and veggies bubbling under golden buttery biscuits. All the comfort of pot pie with half the work!
Print Recipe
Servings: 8 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie works great
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 1 cup frozen peas thawed
  • 1 cup frozen diced carrots thawed
  • 1 cup frozen corn thawed
  • 1 can refrigerated biscuit dough 16.3 oz, 8 biscuits
  • 4 tbsp butter ½ stick, melted
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • Pastry brush

Method
 

  1. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the chicken, cream of chicken soup, sour cream, peas, carrots, corn, garlic powder, salt, pepper, and thyme. Spread evenly in the baking dish.
  3. Arrange the biscuit dough pieces on top, spacing them evenly.
  4. Brush the biscuits with the melted butter.
  5. Bake 28–32 minutes, until the biscuits are golden brown and the filling is bubbly. Let rest 10 minutes before serving.

Notes

Rotisserie chicken works great for the 3 cups of cooked shredded chicken.
Let it rest 10 minutes before serving.