Description
A hearty chicken pot pie casserole with a flaky biscuit topping.
Ingredients
Scale
- 4 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup chicken broth
- 1 cup heavy cream (or milk)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and celery, and sauté for about 3–4 minutes until softened.
- Stir in the shredded chicken and frozen mixed vegetables. Cook for another 2–3 minutes.
- Pour in the chicken broth and heavy cream. Stir in the garlic powder, dried thyme, salt, and pepper. Cook until heated through and slightly thickened, about 5 minutes.
- Pour the chicken mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Tear the biscuit dough into pieces and place them evenly over the top of the chicken mixture.
- Place the casserole in the preheated oven and bake for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.
- Allow the casserole to cool for a few minutes before serving. Enjoy this comforting dish warm.
Notes
- For a lighter version, use milk instead of heavy cream.
- Feel free to add your favorite vegetables.
- This dish can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg