Creamy, delicious and super easy this Chicken Pot Pie Casserole is topped with cheddar biscuits and is the perfect simple weeknight dinner.
Chicken Pot Pie is one of those recipes that we grew up with. Now I’ve never really been the hugest pot pie lover, my mom used to make me the banquet brand when I was a kid, and I think I just grew out of liking them.
But when it comes to switching it up and turning it into a casserole, it’s a game changer. This Chicken Pot Pie Casserole is a SUPER simple dinner recipe to whip up and it feeds the whole family.
We also have a delicious fall version on our website that is a Harvest Chicken Pot Pie that you might like, it’s addicting and uses drop biscuits!
Baked in a 9″x13″ baking dish, you get more than the average pot pie recipe, and you can make it even easier by switching up some of the ingredients!
Chicken pot pie bake!
– Bake at 375 for 25 minutes –
3 cups of cooked chicken
2 cans Cream of Chicken
1 bag frozen veggies (3 cups veggies)
2 cups shredded cheese
2 cans Pillsbury biscuits (5 count)
Mix ingredients in bowl and spread evenly in pan
Then cut biscuits into quarters… toss in 2 tbsp melted butter and spread evenly on top.
I baked until the top of the biscuits were crispy and the mixture was bubbling! Super yum and hubby approved! cheap and easy.