Description
A comforting chicken pot pie casserole that combines tender chicken with a rich and creamy sauce, topped with flaky biscuits.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 package refrigerated biscuits (about 8 oz)
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and season with salt and pepper. Mix thoroughly.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Place the refrigerated biscuits on top of the chicken mixture and brush them with melted butter.
- Bake in the preheated oven for 25-30 minutes until biscuits are golden brown.
- Let cool for a few minutes before serving.
Notes
Consider adding herbs such as thyme or rosemary for added flavor. Use leftover chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken pot pie, casserole, comfort food, family recipe, easy dinner
