Description
A heartwarming chicken pot pie casserole featuring flaky biscuit layers and a creamy filling with tender chicken and vegetables.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 bag frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup biscuits (ready-to-bake, or homemade)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper in a bowl. Stir until well combined.
- Pour the chicken mixture into a greased 9×13 inch baking dish.
- Cut the biscuits into quarters and arrange them over the top of the chicken mixture.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg