Let me tell you. This is a total game-changer. No wonder chicken pot pie bubble-up casserole is so popular! This recipe will forever change how you feel about baking this savory pie. Now I can boast to my family that I bake homemade chicken pot pie with biscuits from scratch instead of buying it and to be honest. I like it better than a regular chicken pot pie.
How To Make Chicken Pot Pie?
Preheat the oven to 375 F. In a medium-sized bowl, mix the shredded chicken, cream of chicken with herbs soup, sour cream, shredded cheddar, milk, frozen veggies, dried minced onion, dried parsley, salt, and pepper. Cut each biscuit in four and gently fold them into the chicken mixture. Grease a 9 x 13-inch casserole dish and spoon the mixture evenly onto the dish. Bake for 35-45 minutes or until the biscuits are cooked through and brown on the top.
What To Serve with Chicken and Biscuit Casserole?
This dish is a complete meal in itself, but I would serve it with a side salad and dessert of your choice. I love to make tomato, cucumber, avocado, and red onion salad with lemon honey vinaigrette.
Cooking Tips
Be sure to fold the biscuits evenly into the chicken mixture, or it will not bake evenly. Remember, the cream of chicken soup already has salt, so be careful when adding extra salt. You can use any shredded cheese you want. I prefer cheddar.
