Easy Homemade Chicken Pot Pie Casserole
A comforting chicken pot pie turned into a simple and delicious casserole, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded) Feel free to use leftover or rotisserie chicken.
- 1 cup mixed vegetables (like peas, carrots, and corn) Substitute with seasonal or preferred vegetables.
- 1 can cream of chicken soup Can be substituted with cream of mushroom soup.
- 1 cup chicken broth Ensure it's gluten-free if needed.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon onion powder Enhances flavor.
- 1 teaspoon dried thyme Feel free to add fresh herbs.
- 1 cup refrigerated biscuit dough Use gluten-free dough if necessary.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until everything is evenly coated.
- Pour the chicken mixture into a greased casserole dish.
- Cut the biscuit dough into quarters and scatter it over the top of the chicken mixture.
- Bake for 25-30 minutes or until the biscuits are golden brown and the filling is bubbly.
- Let cool slightly before serving.
Notes
Storing leftovers: Place cooled casserole in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual portions for up to 2-3 months. Reheat to 165°F (74°C). Consider garnishing with fresh parsley.