Description
A comforting chicken pot pie casserole topped with flaky biscuit crumbles, perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 can refrigerated biscuits
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Mix well until all ingredients are incorporated.
- Pour the chicken mixture into a greased casserole dish, spreading it evenly.
- Open the biscuit dough and cut each biscuit into quarters. Scatter the biscuit pieces over the top of the chicken mixture.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Allow the casserole to cool for a few minutes before serving.
Notes
Serve with melted butter on the biscuit crust or alongside a green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg