Chicken Pot Pie Casserole Recipe
This Chicken Pot Pie Casserole recipe combines tender chicken, mixed vegetables, and a rich, creamy sauce topped with a golden, flaky crust. It’s the perfect comfort food for family gatherings or an easy weeknight dinner. With simple ingredients and straightforward instructions, this dish is sure to become a household favorite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 package refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix the chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Top the chicken mixture with biscuit dough, spacing evenly.
- Bake for 25-30 minutes or until the biscuits are golden and cooked through.
- Let it cool for a few minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Add more seasonings or herbs for additional flavor.
- Swap out the biscuit dough for pie crust if you prefer.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 790mg
Find it online: https://cookingwithjessica.com/chicken-pot-pie-casserole-recipe/