Chicken Pot Pie Casserole
Transform comfort food into a crowd-pleaser with this irresistible Chicken Pot Pie Casserole! This easy weeknight recipe combines tender shredded chicken, a medley of colorful frozen vegetables, and a creamy sauce made from a harmonious blend of cream of chicken soup, milk, and chicken broth. Topped with golden, flaky refrigerated biscuits, this cozy casserole captures all the flavors of a classic chicken pot pie without the hassle of making pie crust. Ready in under an hour, this dish is perfect for busy families craving a hearty, satisfying meal. Plus, its one-pan preparation ensures minimal cleanup! Serve it fresh out of the oven for a bubbling, biscuit-topped masterpiece your whole family will love. Keywords: chicken pot pie casserole, easy comfort food, weeknight dinner idea, biscuit-topped casserole, creamy chicken casserole.
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Recipe Information
Ingredients
- 3 cups Chicken breasts, cooked and shredded
- 2 cups Frozen mixed vegetables (peas, carrots, corn, beans)
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Milk
- 1 cup Chicken broth
- 1 medium Onion, finely chopped
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 1 can Refrigerated biscuit dough (e.g., 8-count can)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the cream of chicken soup, milk, and chicken broth. Whisk until the mixture is smooth and creamy.
Season the mixture with salt, black pepper, dried thyme, and garlic powder. Stir well to combine.
Fold the shredded chicken and frozen mixed vegetables into the sauce. Cook for 2-3 minutes to heat the vegetables slightly.
Pour the chicken and vegetable mixture into the prepared casserole dish, spreading it out evenly.
Open the can of refrigerated biscuit dough and arrange the biscuits evenly on top of the filling. Leave a bit of space between the biscuits for even cooking.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Serve warm and enjoy the comforting flavors of this Chicken Pot Pie Casserole!
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 5227 mg | 227% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 45.6 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 746 mg | 57% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3626 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
