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Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole Recipe
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This Chicken Pot Pie Casserole is a quick and easy comforting dish featuring tender chicken, mixed vegetables, and a creamy sauce baked under a flaky biscuit topping. Perfect for busy weeknights, it offers all the nostalgic flavors of classic chicken pot pie without the labor-intensive preparation, making it a family-friendly, one-dish meal with customizable ingredients.

Ingredients

Scale

Protein

  • 2 cups cooked chicken, shredded or diced (breast or thighs)

Vegetables

  • 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced

Sauce

  • 1 can (10.5 oz) cream of chicken soup
  • 3/4 cup milk or cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (optional, for thicker sauce)
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or rosemary

Topping

  • 1 can refrigerated biscuit dough (about 8 biscuits)

Instructions

  1. Prepare the Filling: In a large skillet, melt butter over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent, about 3-4 minutes. Add the frozen mixed vegetables and cooked chicken, stirring to combine. Pour in the cream of chicken soup and milk, stirring well to create a creamy base. Season with salt, pepper, and dried thyme or rosemary. Let the mixture simmer gently for 3-5 minutes until slightly thickened. If desired, whisk in flour prior to simmering to thicken the sauce further.
  2. Assemble the Casserole: Grease a baking dish and transfer the prepared filling evenly into it. Open the refrigerated biscuit dough and separate the biscuits. Place the biscuit pieces spaced slightly apart over the filling to allow room for expansion and browning during baking.
  3. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Place the casserole in the oven and bake for 25 to 30 minutes, or until the biscuit topping is puffed up, golden brown, and crisp around the edges. If the topping browns too quickly, loosely cover the casserole with foil halfway through baking.

Notes

  • Use rotisserie chicken to save time and boost flavor.
  • Do not overcrowd biscuit pieces on top to ensure they rise and crisp properly.
  • Frozen vegetables are convenient, but fresh can be used with a quick sauté or steam beforehand for better texture.
  • Adjust the milk quantity to control the sauce’s thickness to your preference.
  • If the biscuit topping browns too fast, cover with foil during the last part of baking.

Nutrition

Keywords: chicken pot pie casserole, comfort food, easy chicken dinner, casserole, biscuit topping, quick meal

Find it online: https://marygourmet.com/chicken-pot-pie-casserole-recipe/