Sweet, delicious, and super simple to make this recipe for Chicken Pot Pie Casserole served with cheddar biscuits and is the perfect easy meal for a weeknight.
Chicken Pot Pie is one of those recipes we grew up eating. While I’m not the most enthusiastic about pot pie My mom would cook me banquet-style while I was still a young child and I’m sure I grew tired of them.
When you’re able to switch the recipe up and making to a dish it’s an absolute game changer. The Chicken Pot Pie Casserole is an easy dinner recipe to make and can be served to the entire family.
We also have a tasty autumn-themed version on our website which is an Harvest Chicken Pot Pie that you may like. It’s addictive and makes use of drop biscuits!
Baked in an 9”x13 baking dish, you’ll receive more than your typical pot pie recipe. And making it more enjoyable by changing the ingredients!
Bake chicken pot pie!
Bake at 375F for 25 minutes.
3 cups of chicken that has been cooked
Two containers Cream of Chicken
1 bag of frozen veggies (3 cups vegetables)
2 cups of cheese that has been shredded
Two canned Pillsbury biscuits (5 count)
Mix all ingredients in a bowl, then distribute evenly over pan
Cut the in quarters the biscuits… Toss them in 2 tbsp of butter, and then spread it evenly over the the top.
Then I baked them until the tops of the biscuits had become crisp and the mix was bubbling! The biscuits were delicious and my husband loved them! inexpensive and simple.