chicken pot pie casserole
This comforting chicken pot pie casserole combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a flaky biscuit crust. It's a comforting and hearty dish perfect for family dinners.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 oven
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 2 cups mixed frozen vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can (8 oz) refrigerated biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the shredded chicken, mixed vegetables, chicken broth, heavy cream, thyme, salt, and black pepper. Mix well and let simmer for about 5 minutes until heated through.
- Pour the chicken and vegetable mixture into a 9x13 inch baking dish, spreading it evenly.
- Open the biscuit dough and cut each biscuit into quarters. Arrange the biscuit pieces over the top of the casserole, covering it as evenly as possible.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Notes
You can substitute cooked rotisserie chicken for a quicker preparation time.
Feel free to customize the vegetable mix based on your preferences or what you have on hand.
Serve with a side salad for a balanced meal.