Description
A comforting, family-friendly casserole inspired by classic chicken pot pie flavors, made simple for cozy nights at home.
Ingredients
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3 cups cooked chicken, diced or shredded
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2 cups frozen mixed vegetables
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2 cans (10.5 oz each) cream of chicken soup
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1 cup milk
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 can (16.3 oz) refrigerated biscuit dough, cut into quarters
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, and milk.
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Add garlic powder, onion powder, salt, and black pepper. Stir until well combined.
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Spread the mixture evenly into the prepared baking dish.
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Arrange the biscuit pieces evenly over the top of the filling.
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Bake uncovered for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
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Let rest for 5 minutes before serving.
Notes
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Rotisserie chicken works well for added convenience.
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For a crispier topping, ensure biscuit pieces are spaced evenly.
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Leftovers can be refrigerated and reheated for quick meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes