Description
A comforting and hearty Chicken Pot Pie Casserole topped with flaky biscuits, perfect for family dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 can (16.3 oz) refrigerated biscuit dough
- Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper.
3. Pour the chicken mixture into a greased 9×13 inch baking dish.
4. Open the biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces evenly over the chicken mixture.
5. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
6. Let it cool for a few minutes before serving.
Notes
Feel free to use leftover chicken or rotisserie chicken for convenience.
For a healthier option, use low-fat cream of chicken soup.
Customize the vegetables based on your preference.