Description
A cozy chicken pot pie casserole packed with tender chicken, vibrant veggies, and creamy goodness, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (such as carrots, peas, and corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper in a large mixing bowl. Stir well until everything is combined.
- Pour the chicken mixture into a greased casserole dish, spreading it evenly.
- Cut the biscuit dough into quarters and place them evenly over the chicken mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the sauce is bubbly.
- Let cool for a few minutes before serving, allowing the flavors to settle.
Notes
For added flavor, consider sautéing your vegetables before mixing them into the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg