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–+ servings

Chicken Pot Pie Casserole

A comforting dish combining tender chicken, colorful vegetables, and a creamy sauce topped with a fluffy biscuit layer.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Essential Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken or any leftover chicken.
  • 1 cup frozen mixed vegetables A mix of peas, carrots, and corn.
  • 10.5 ounces cream of chicken soup Provides a creamy base.
  • 1 cup chicken broth Enhances flavor and keeps the casserole moist.
  • 1 teaspoon garlic powder Adds savory depth.
  • 1 teaspoon onion powder Enhances overall flavor.
  • 1 teaspoon dried thyme Brings aroma and taste.
  • 0.5 teaspoon black pepper For a little kick.
  • 0.5 teaspoon salt To balance flavors.
  • 1 cup milk Helps create a creamy texture.
  • 1 cup biscuit mix Forms the fluffy topping.
  • 0.5 cup shredded cheddar cheese For a cheesy finish.

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Prep all ingredients by gathering cooked chicken, frozen mixed vegetables, and spices. Chop fresh vegetables if using.
  2. If using raw chicken, boil or bake until fully cooked, about 20-30. Shred the chicken.
  3. In a large bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, black pepper, and salt. Mix well.
  4. Pour the chicken mixture into a greased 9x13 inch baking dish. In a separate bowl, whisk together milk and biscuit mix until just combined. Pour over the chicken mixture.
  5. Preheat oven to 375°F. Bake for 30-35 until golden brown and bubbly. Let cool for 5-10 before serving.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 25gFat: 15g

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