Chicken Pot Pie Casserole

Chicken pot pie is always good and this version has all the classic pot pie ingredients but has a biscuit topping instead of a pastry lid. It’s every bit as delicious though.

2 cups cooked chicken, shredded
1 can cream of chicken soup
1 cup cheddar, freshly shredded
1½ cups frozen or fresh peas and carrots
1 cup sour cream
1 tsp. garlic powder
½ tsp. seasoned salt
12 oz biscuit dough, such as Pillsbury

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13” baking dish.

Combine the chicken with the soup, sour cream, vegetables, garlic, cheddar and seasoning salt.

Cut each biscuit into 4 even pieces.

Stir these pieces into the soup mixture.

Spoon the chicken mixture in there.

Bake for about 35 minutes or until done.

Rest for 10 minutes, then serve warm.

Makes 10 servings.

Cook's Notes:

• Serving Suggestions: This is a meal in one but you can always add something on the side if you want, maybe some garlic bread or a simple salad.
• Storage: Leftovers will keep for up to 4 days in a covered container in the fridge.
• Variations and Substitutions: Use any vegetables you want in this or sub leftover shredded turkey for the chicken. For a vegetarian alternative, try tofu, chickpeas or even quinoa.