Description
A comforting homemade chicken pot pie casserole featuring a creamy chicken and vegetable mixture topped with fluffy biscuit dumplings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup biscuit mix
- 2/3 cup milk
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, and salt and pepper. Mix well.
- Pour the mixture into a greased casserole dish, spreading it out evenly.
- In another bowl, mix the biscuit mix and milk until just combined.
- Spoon dollops of the biscuit mixture over the chicken filling.
- If using, sprinkle cheese on top.
- Bake for 25-30 minutes or until the biscuit topping is golden brown and cooked through.
- Let cool for a few minutes before serving.
Notes
Consider adding fresh herbs as a garnish and serving with a simple salad or bread rolls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, easy recipe