Easy Chicken Pot Pie Casserole
This Easy Chicken Pot Pie Casserole is comfort food made simple — creamy filling, golden biscuits, and cozy flavors, all baked in one dish. A nourishing and family-friendly dinner that comes together with minimal effort.
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Oven
Ingredients
Main Ingredients
- 3 cups cooked chicken shredded
- 1 can cream of chicken soup 10.5 oz
- 1 cup milk
- 1 bag frozen mixed vegetables 12 oz
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- salt and pepper to taste
- 1 can refrigerated biscuits 8 count
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, milk, frozen vegetables, garlic powder, onion powder, thyme, salt, and pepper until evenly combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Place the biscuits on top of the filling, spaced slightly apart to allow for rising.
- Bake uncovered for 35–40 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
- Let the casserole cool for 5–10 minutes before serving to allow the filling to thicken.
Notes
You can swap in turkey, try crescent roll dough, or add cheese for a richer dish. For a lighter version, use low-fat dairy and reduced-sodium soup. Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 28gFat: 20gSaturated Fat: 7gCholesterol: 75mgSodium: 820mgPotassium: 470mgFiber: 3gSugar: 5gVitamin A: 2200IUVitamin C: 8mgCalcium: 110mgIron: 3.5mg
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