Description
Chicken Pot Pie Casserole is a comforting and hearty dish that combines the flavors of traditional chicken pot pie with the ease of a casserole. It features a creamy filling with chicken and vegetables, topped with a golden crust, perfect for a satisfying family dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 package (16 oz) frozen mixed vegetables, thawed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough or homemade biscuit dough
Instructions
- Preheat Oven: Set the oven to 375°F (190°C).
- Mix Filling: In a large bowl, combine shredded chicken, cream of chicken soup, chicken broth, thawed mixed vegetables, garlic powder, thyme, salt, and pepper.
- Prepare Biscuit Topping: Cut the biscuit dough into quarters.
- Assemble Casserole: Spread the chicken mixture evenly in a greased 9×13 inch baking dish. Top with the biscuit dough pieces, spacing them evenly.
- Bake: Place in the preheated oven and bake for 35-40 minutes or until the biscuits are golden brown and the filling is bubbly.
- Serve: Let the casserole cool for a few minutes before serving to set the filling.
Notes
- Variations: Substitute the cream of chicken for cream of mushroom for a different flavor. Add a cup of shredded cheddar cheese on top of the biscuits during the last 10 minutes of baking for a cheesy twist.
- Make Ahead: Assemble the casserole ahead of time and refrigerate. Add an extra 10-15 minutes to the baking time when ready to bake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Fat: 15 g
- Saturated Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 22 g