Chicken Pot Pie Casserole
This comforting Chicken Pot Pie Casserole combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky biscuit crust. Perfect for a family dinner, it's easy to prepare and packed with flavor.
Equipment
- 1 large mixing bowl
- 1 2-quart casserole dish
- 1 skillet
- 1 whisk
- 1 oven
Ingredients
- 2 cups cooked chicken, shredded or diced You can use rotisserie chicken for quicker preparation.
- 1 cup frozen mixed vegetables Peas, carrots, corn, and green beans.
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 package (16 oz) refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, sauté the diced onion and minced garlic until aromatic and the onion is translucent, about 3-4 minutes.
- In a large mixing bowl, combine the cooked chicken, sautéed onions and garlic, frozen mixed vegetables, cream of chicken soup, milk, thyme, salt, and pepper. Mix until well combined.
- Pour the chicken and vegetable mixture into a greased 2-quart casserole dish, spreading it evenly.
- Open the package of biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces on top of the chicken mixture in a single layer, ensuring they are evenly spaced.
- Bake in the preheated oven for about 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to substitute the mixed vegetables with your favorites or seasonal options.
You can use rotisserie chicken for quicker preparation.
For added flavor, you can sprinkle cheese on top of the biscuits during the last 10 minutes of baking.