Description
Indulge in the warmth and comfort of our Chicken Pot Pie Casserole, a delightful twist on the classic dish that your family will love. This easy-to-make casserole combines tender shredded chicken with creamy soup and colorful mixed vegetables, all topped with golden, flaky biscuits. Perfect for weeknight dinners or cozy gatherings, this recipe offers a hearty meal that’s both satisfying and simple to prepare. In just 45 minutes, you can serve up a flavorful dish that brings everyone together around the table.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 (10.5 ounce) can cream of chicken soup
- 1/2 cup milk
- 1 (10 ounce) package frozen mixed vegetables (peas, carrots, corn)
- 1 (4 ounce) can sliced mushrooms, drained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 (16.3 ounce) can refrigerated flaky layers biscuit dough
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the cooked chicken, cream of chicken soup, milk, frozen mixed vegetables, drained mushrooms, thyme, and black pepper until well combined.
- Spread the chicken mixture evenly in the prepared baking dish.
- Separate the biscuit dough into 8 individual biscuits and arrange them on top of the filling with a little space between each.
- Bake for 25-30 minutes until the biscuits are golden brown and filling is bubbly.
- Let it stand for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (about 301g)
- Calories: 392
- Sugar: 5g
- Sodium: 852mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 66mg