My quick and easy Chicken Pot Pie Casserole is the perfect weeknight answer to classic comfort food that comes together in 10 minutes. It has a rich and creamy filling with tender chicken and vegetables, all topped with warm golden biscuits that taste just like the pot pie you grew up with.
This Chicken Pot Pie Casserole uses rotisserie chicken for easy prep and canned biscuits that bake into a soft golden topping. The sauce thickens quickly, the vegetables soften in the skillet, and the whole dish is ready for the oven in minutes. It has all the cozy flavor of classic pot pie in a quick, family friendly casserole.
▢2 Tablespoons butter
▢1 medium onion diced
▢2 cups frozen mixed vegetables peas, carrots, corn, green beans
▢3 cups cooked chicken shredded (rotisserie works well)
▢10.5 ounces cream of chicken soup 1 can
▢1 ½ cups milk
▢1 teaspoon dried thyme
▢½ teaspoon salt
▢½ teaspoon black pepper
▢½ teaspoon garlic powder
▢16 ounces refrigerated biscuit dough 1 package
Preheat oven to 350° F. Grease a 9 × 13-inch baking dish.
In a large skillet, melt butter and cook onion until softened. Stir in vegetables, chicken, soup, milk, thyme, salt, pepper, and garlic powder. Cook until bubbling and hot, about 5 minutes. Transfer mixture to the prepared baking dish.
Top evenly with biscuit dough pieces.
Bake 30-35 minutes, until biscuits are golden brown.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 40g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 1042mg | Potassium: 456mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2568IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 4mg
Message Thread
« Index