This Chicken Pot Pie Casserole comes together in minutes and provides that warm, creamy, savory flavor you expect with a crispy crust. You’re sure to make this casserole over and over.
Servings 8
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Ingredients
1small onionchopped
2cupsrotisserie or leftover chickenshredded or diced
Saute the chopped onion in a medium skillet in butter or cooking oil until translucent, about 4-5 minutes.
Mix together the onion, shredded chicken, cheese, garlic powder, salt, celery seed, and pepper in a 9x13 inch pan.
Stir in the evaporated milk, cream of chicken soup, and sour cream until combined.
Add ½ bag EACH of the shredded hash browns and frozen peas and carrots to the pan. Save the rest for a different recipe.
Stir well and even out the top.
Open the can of biscuits. Lay the biscuits evenly onto the chicken mixture.
Bake for about 37-40 minutes or until the casserole is bubbling and the top is golden brown. Lift one of the biscuits to make sure the underside has been cooked through.
Best when served hot. Garnish with chopped parsley, optional.