Description
A comforting Chicken Pot Pie Casserole with a creamy filling and a fluffy biscuit topping, perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 cup biscuit mix
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Stir until creamy.
- Pour the mixture into a greased casserole dish.
- In another bowl, mix the biscuit mix and milk until just combined. Do not overmix; a few lumps are fine.
- Drop spoonfuls of the biscuit mixture over the chicken mixture in the casserole dish.
- Bake for 30-35 minutes or until the biscuits are golden brown and cooked through.
- Let it cool slightly before serving.
Notes
For a richer flavor, consider using cream of mushroom soup. Leftover rotisserie chicken can also be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American