Description
A simplified, hearty comfort meal that captures the essence of a classic chicken pot pie without the hassle of rolling pastry dough. By utilizing pre-cooked chicken and refrigerated biscuit dough, this casserole delivers a rich, herb-infused creamy filling topped with golden, flaky crusts in under an hour. It is a perfect, stress-free dinner solution for busy weeknights that the whole family will love.
Ingredients
3 cups cooked chicken, shredded or cubed
2 cups frozen mixed vegetables (peas, carrots, and corn)
2 cans cream of chicken soup
1/2 cup chicken broth (low-sodium)
1 teaspoon dried thyme
1 can refrigerated biscuit dough
Instructions
Preheat oven to 375°F.
Grease a 9×13 inch baking dish.
In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, and dried thyme.
Stir until well combined and spread evenly into the prepared baking dish.
Cut each biscuit into quarters.
Arrange the biscuit pieces in a single layer over the chicken mixture.
Bake for 30 to 35 minutes until the biscuits are golden brown and the filling is bubbly.
Notes
You can substitute cream of chicken soup with cream of mushroom for a different flavor profile. Adjust vegetable mix based on refrigerator availability. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg