Description
A quick and easy chicken pot pie casserole that uses biscuits for a delicious topping. This recipe is perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (8 oz) refrigerated biscuit dough, cut into quarters
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, cream of chicken soup, milk, frozen vegetables, onion, salt, and pepper. Stir until well combined.
- Pour the mixture into a 9×13 inch baking dish.
- Arrange the biscuit pieces evenly over the top of the chicken mixture.
- Bake for 25-30 minutes, or until the casserole is bubbly and the biscuits are golden brown.
- Let stand for 5 minutes before serving.
Notes
- You can use rotisserie chicken for a quicker preparation.
- Feel free to add other vegetables like celery or potatoes.
- For a richer flavor, you can add a tablespoon of butter to the soup mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg