Creamy, delicious and super easy this Chicken Pot Pie Casserole is topped with cheddar biscuits and is the perfect simple weeknight dinner.
Ingredients
- 2 cups chopped cooked chicken
- 1 16 oz pkg frozen mixed vegetables
- 2 10.5 oz cans cream of chicken soup
- 1 1/2 cup milk
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Milk
- 1 16 oz can flaky biscuits
- 1/2 cup freshly shredded cheddar cheese
- Fresh thyme optional
Instructions
- Preheat ove to 350.
- In large pan add your chicken, vegetables, soup, milk and seasonings and stir to combine.
- Heat over medium heat on stove until it comes to a light boil and simmer for about 10 minutes.
- Pour into uncreased 9″x13″ baking dish and spread out evenly.
- Top with 8 flaky biscuits and brush tops of biscuits with a little bit of milk and top each with some of the cheese.
- Bake in oven for about 30 minutes until biscuits are cooked through and golden and filling is bubbly.
- Garnish with fresh thyme if desired.
Notes
- We like to use 2 cans of cream of chicken soup, you can do a can of cream of chicken and a can of cream of mushroom if you like.
- For a more full covering of the topping, you can rip the biscuits up or use smaller biscuits like these to top.
- You can use fresh vegetables if you like, we use frozen for the ease of use.
- Freshly shredded cheese melts better, so we opt to shred directly from a block of cheese.
- If you want a thicker filling, reduce the amount of milk, if you want a thinner filling increase the amount of milk.
- You can forgo boiling the mixture and adding it into the pan directly but bake for about 15 minutes them remove and add the biscuits.
- You can use rotisserie chicken if you would like.
Nutrition
Calories: 496kcal | Carbohydrates: 55g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1262mg | Potassium: 492mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4405IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 4mg
