Description
A quick and comforting chicken pot pie casserole with shredded chicken, mixed vegetables, and a golden biscuit topping.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 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, chicken broth, cheddar cheese, onion powder, garlic powder, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Open the biscuit dough and cut each biscuit into quarters.
- Place the biscuit pieces on top of the chicken mixture in the casserole dish.
- Bake for 30-35 minutes or until the biscuits are golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
For a richer taste, consider adding extra cheese or experimenting with different vegetable combinations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, easy recipe, weeknight dinner
