Description
A comforting chicken pot pie casserole with tender chicken, mixed veggies, and a flaky biscuit topping.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 can biscuit dough
- 1/4 cup milk
- Salt to taste
- Pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, and milk. Season with salt, pepper, garlic powder, and onion powder. Stir until well mixed.
- Transfer filling mixture into a greased 9×13-inch baking dish and spread evenly.
- Tear biscuit dough into smaller pieces and arrange on top of the chicken mixture.
- Bake for 30-40 minutes until the biscuit topping is golden brown and filling is bubbling.
- Let sit for 10 minutes before serving.
Notes
Using leftover chicken saves time and adds flavor. You can customize the vegetables and add herbs or cheese to the biscuit topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg