Description
A hearty and comforting chicken pot pie casserole topped with golden biscuits. Perfect for cozy dinners or make-ahead meals.
Ingredients
- 3 cups cooked chicken, diced or shredded
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated biscuit dough
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter and whisk in flour and seasonings to make a roux. Cook for 1-2 minutes.
3. Slowly whisk in chicken broth and milk, stirring constantly to make a thick creamy sauce.
4. Stir in cooked chicken, peas and carrots, and corn. Mix well and transfer to a greased 9×13 baking dish.
5. Top with flattened biscuit dough rounds, leaving space between them.
6. Bake for 25-30 minutes until biscuits are golden brown and filling is bubbly.
7. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for quick prep. Biscuits should be golden and flaky.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 385
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
Keywords: chicken pot pie, casserole, comfort food, family dinner, easy chicken recipe