Description
A comforting and flavorful chicken pot pie casserole that brings all the classic flavors without the fuss of pastry, perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots mix
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth (low sodium)
- 1 cup milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup biscuit mix
- 2/3 cup milk (for biscuit topping)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Combine the cooked chicken, frozen peas and carrots, chopped onion, minced garlic, cream of chicken soup, chicken broth, milk, dried thyme, salt, and pepper in a large mixing bowl.
- Pour the chicken mixture into the greased baking dish, spreading it evenly.
- Mix the biscuit mix with 2/3 cup of milk in a separate bowl until just combined, then drop spoonfuls of the biscuit dough over the chicken mixture.
- Sprinkle the shredded cheddar cheese on top of the biscuit dough.
- Bake in the preheated oven for about 30 minutes, until the biscuits are golden brown and the filling is bubbly.
- Let it cool for a few minutes before garnishing with fresh parsley and serving.
Notes
This casserole can be prepared ahead of time and stored in the fridge before baking. Leftovers can be refrigerated for up to 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg