Description
A comforting chicken pot pie transformed into a delightful casserole, featuring tender chicken, mixed vegetables, and a flaky biscuit topping.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
- Pour the mixture into a greased 9×13 inch casserole dish.
- Open the biscuit dough and place the biscuits on top of the chicken mixture, making sure they don’t touch.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Notes
Use rotisserie chicken for a shortcut. Feel free to use different vegetables and seasonings based on your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg