Prep. Preheat your oven to 375. If you have not done so, prepare your poultry as indicated. Lastly, prep your baking dish well for nonstick.
Biscuits. Carefully separate your biscuits apart. Then cut each biscuit into eight equal sized pieces. Place the biscuit pieces on the bottom of your baking dish.
Filling. In a large bowl, combine together the remaining ingredients (soup, chicken, sour cream, garlic powder, cheese) minus a half cup of the cheese which will be used as a topping.
Toss. Toss the ingredients in the bowl and then pour them on top of the biscuits in the casserole dish and then toss the ingredients again.
Bake. Bake the casserole for 20 minutes uncovered. Then carefully top the casserole with the remaining cheese and bake until the biscuits are golden brown and cooked through in the center and the cheese has melted (about five to ten minutes).
Serve. Your pot pie will be very warm when it is taken out of the oven. It is best to allow it to cool for a few minutes before serving.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!