Pot Pie Casserole
Introducing the cluckin’ brilliant Chicken Pot Pie Casserole, where comfort food meets culinary genius! Picture this: tender chunks of chicken, simmered to perfection in a rich and creamy pot pie filling, cozying up beneath a flaky golden crust of canned biscuit bliss.
Servings 6
Ingredients
- 3 cups cooked chicken chopped
- 2 (10.5 oz) cans cream of chicken soup
- 1/2 cup chicken broth
- 1 (10oz) bag frozen mixed vegetables
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 can biscuits
Instructions
- Preheat the oven to 350 degrees and mist a 9 inch baking dish with cooking spray.
- Combine the cooked chicken, cream soup, chicken broth, frozen vegetables, and seasonings in the baking dish. Mix to combine and spread into an even layer.
- Top the mixture with canned biscuits. Do not mix into the filling.
- Bake the casserole for 25 to 30 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
- If you notice that the biscuits are browning too quickly you can cover with tin foil for the remainder of the baking.
- Once the dish is finished baking serve immediately and enjoy!