Description
A comforting chicken pot pie casserole with tender chicken, vibrant veggies, and a creamy sauce topped with a delightful biscuit layer.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 1/2 cups biscuit mix
- 3/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper until well combined. Transfer this mixture into a greased casserole dish.
- In a separate bowl, whisk the biscuit mix and milk until smooth. Pour this batter over the chicken mixture in the casserole dish, spreading it evenly.
- Bake for 30-35 minutes or until the top is golden brown and the casserole is bubbling around the edges.
- Allow it to cool for a few minutes before serving. Enjoy!
Notes
Feel free to customize the vegetable mix based on what you have available. For an extra crunch, consider topping with cheese before baking.