Description
A comforting chicken pot pie casserole with tender chicken, hearty vegetables, and a flaky biscuit topping, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 (10 oz) package refrigerated biscuit dough
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until well-blended.
- Spread the mixture evenly in the bottom of a greased casserole dish.
- Cut the biscuit dough into quarters and place the pieces evenly over the top of the casserole.
- Bake in the preheated oven for about 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Allow the casserole to cool slightly before serving to ensure safe handling.
Notes
You can use cooked rotisserie chicken for quicker prep. Feel free to add herbs or additional spices for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pot pie, casserole, comfort food, easy recipe, family dinner