Chicken Pot Pie Casserole
A comforting and flavorful casserole that combines shredded chicken, mixed vegetables, and a flaky biscuit topping—a perfect meal for family gatherings or a cozy night in.
Ingredients
Main Ingredients
- 2 cups shredded chicken
- 1 cup mixed vegetables (such as carrots, peas, and corn) Chop if not pre-cut
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 can refrigerated biscuits
Instructions
Preparation
- Gather all your ingredients. Chop the mixed vegetables if they're not pre-cut, and shred your chicken.
Cooking
- In a large mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth. Add garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
- Pour the chicken and vegetable mixture into a greased casserole dish and spread it out evenly.
- Open the can of refrigerated biscuits and tear each biscuit into smaller pieces, roughly the size of a dime.
- Spread the torn biscuit pieces evenly over the chicken mixture.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until biscuits are golden brown and casserole is bubbling around the edges.
- Remove from the oven and let cool for a few minutes before serving.
Notes
For variations, consider using different proteins, mixed vegetables, or spices to cater to dietary restrictions and personal preferences. For a gluten-free option, replace biscuits with gluten-free biscuits or flour.