Chicken pot pie casserole biscuit topping: A hearty delight!
A comforting chicken pot pie casserole topped with flaky biscuits, perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 can (biscuits) refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, and black pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Open the biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces evenly over the chicken mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover turkey instead of chicken for a Thanksgiving twist.
- For a healthier option, use low-fat cream of chicken soup.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg