Description
Easy Homemade Chicken Pot Pie Casserole blends tender chicken and veggies under a golden biscuit crust for a quick, family-friendly dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Cut the biscuit dough into quarters and arrange them on top of the chicken mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
- Let cool for a few minutes before serving.
Notes
For best results, use tender, juicy cooked chicken and avoid excess liquid from thawed vegetables. Consider brushing melted butter on biscuits before baking for a crisp top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American