Looking for a cozy, soul-warming meal that’s as easy to prepare as it is satisfying to eat? This Biscuit-Topped Chicken Pot Pie Casserole is a comfort food classic made even simpler with a few clever shortcuts. With its creamy chicken and vegetable filling, topped with beautifully golden, flaky biscuits, it’s everything you love about pot pie — without the fuss of homemade crusts.
Perfect for weeknight dinners, chilly evenings, or feeding a hungry family, this dish is sure to earn a permanent spot in your recipe rotation.
🧾 Ingredients:
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2 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
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1 can (10.5 oz) cream of chicken soup
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1 cup sour cream (or substitute with plain Greek yogurt)
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1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
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1/2 cup shredded cheddar cheese (optional for extra flavor)
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Salt and black pepper, to taste
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1 can refrigerated biscuit dough (like Pillsbury Grands or similar)
🍳 How to Make It:
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