Description
A comforting and delicious chicken pot pie casserole with a creamy filling, topped with biscuit dough or pie crust, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package (1.1 oz) biscuit dough (or a pie crust)
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper.
- Pour the creamy mixture into a greased casserole dish.
- Top with your choice of biscuit dough or pie crust, ensuring the filling is completely covered.
- If using biscuit dough, arrange them in a single layer over the top.
- Bake in the oven for 30-35 minutes until the top is golden brown and the filling is bubbling.
- Let it cool for a few minutes before serving.
- Optional: For a cheesy finish, sprinkle cheese on top in the last 10 minutes of baking.
Notes
For an extra layer of flavor, consider adding a dash of Worcestershire sauce or fresh herbs before baking. Leftover veggies can be included for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg