Description
A comforting and easy Creamy Chicken Pot Pie Casserole without the pie crust. It’s a simple, hearty meal.
Ingredients
- Cooked chicken, shredded: 3 cups
- Mixed vegetables (peas, carrots, corn): 2 cups
- Cream of chicken soup: 1 (10.75 ounce) can
- Milk: 1 cup
- Frozen biscuit dough: 1 (7.5 ounce) can
- Onion, chopped: 1/2 cup
- Butter: 2 tablespoons
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Melt butter in a skillet. Sauté onion until softened.
- In a bowl, combine chicken, vegetables, soup, and milk. Season with salt and pepper.
- Pour the chicken mixture into a baking dish.
- Cut biscuit dough into pieces and place on top of the casserole.
- Bake for 20-25 minutes, or until biscuits are golden brown.
- Let it cool slightly before serving.
Notes
- You can substitute rotisserie chicken for ease.
- Add herbs like thyme or rosemary for extra flavor.
- Adjust vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg