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Chicken Pot Pie Casserole

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A comforting Chicken Pot Pie Casserole that combines creamy chicken and mixed vegetables with a flaky biscuit topping, perfect for family dinners or potlucks.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 can refrigerated flaky biscuits
  • 1/4 cup butter, melted

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, add the shredded chicken and mixed vegetables.
  3. Pour in the cream of chicken soup and milk, mixing until well combined.
  4. Add garlic powder, onion powder, thyme, salt, and pepper. Mix well.
  5. Pour the chicken mixture into a greased 9×13 inch casserole dish.
  6. Open the can of biscuits and cut each into quarters. Arrange over the chicken mixture.
  7. Brush the tops of the biscuits with melted butter.
  8. Bake for 25-30 minutes until biscuits are golden brown.
  9. Cool for a few minutes before serving.

Notes

Use leftover chicken for quick preparation. Fresh vegetables can be used instead of frozen, but make sure to pre-cook them.

Nutrition

Keywords: chicken, casserole, pot pie, comfort food, easy dinner

Find it online: https://dishfoody.com/chicken-pot-pie-casserole/