Chicken Pot Pie Casserole
Chicken Pot Pie Casserole simplifies the classic comfort dish by removing the tedious individual crust work while retaining every bit of the creamy, home-style flavor you crave. Busy home cooks rely on this one-pan wonder to deliver a hearty dinner that feeds the entire family without requiring hours of kitchen preparation time. By using pre-cooked chicken and store-bought biscuits, this meal comes together quickly for a delicious weeknight dinner.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
3 cups cooked chicken, shredded or cubed
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) low-sodium cream of chicken soup
0.5 cup chicken broth
1 can (8 count) refrigerated biscuits
1 teaspoon dried thyme
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, and thyme.
Stir the mixture thoroughly until well combined and evenly coated.
Spread the chicken mixture into the prepared baking dish and level the surface.
Cut each refrigerated biscuit into quarters.
Arrange the biscuit quarters in an even layer over the top of the chicken filling.
Bake for 25 to 30 minutes until the biscuits are golden brown.
Remove from oven and let sit for 5 minutes before serving.
Notes
Ensure the filling is thick so the biscuits do not become soggy during the baking process. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
Find it online: https://itisrecipes.com/chicken-pot-pie-casserole/