🍳 How to Make It:
1. Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare the Filling
In a large bowl, combine the cream of chicken soup, sour cream, mixed vegetables, and shredded chicken. If using cheese, stir that in as well. Season with a pinch of salt and pepper, then mix until everything is well coated.
3. Layer It Up
Pour the chicken mixture into the greased baking dish and spread it evenly.
4. Add the Biscuits
Open your can of biscuit dough and separate the biscuits. Cut each one into quarters and arrange them over the top of the casserole, allowing room between the pieces for them to puff up and brown.
5. Bake
Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling around the edges.
6. Cool & Serve
Let it rest for 5 minutes before serving — this helps the filling set slightly and makes it easier to scoop.
🧡 Why You’ll Love It:
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Quick & Easy: Uses pantry staples and ready-made ingredients.
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Versatile: Swap chicken for turkey or use different veggies based on what’s in your freezer.
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Kid-Friendly: Creamy, cheesy, and topped with biscuits — what’s not to love?
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Perfect for Leftovers: Even better the next day!
🍽️ Serving Suggestions:
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Pair with a simple green salad for a balanced meal.
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Serve with cranberry sauce or a light vinaigrette if using leftover Thanksgiving turkey.
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Top with a sprinkle of fresh herbs like parsley or thyme for extra color and flavor.
Final Thoughts:
This Golden Biscuit-Topped Chicken Pot Pie Casserole is everything you need when you crave homemade comfort with minimal effort. It’s hearty, creamy, and crowned with buttery biscuit bites that soak up all that savory goodness underneath. From busy weeknights to lazy Sunday dinners, this recipe is sure to win hearts — and seconds.
So grab that casserole dish, pop open some biscuit dough, and get ready for a dinner that tastes like a warm hug.
