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Amazing Chicken Pot Pie Casserole (Comfort in a Pan) in 35 min

Chicken Pot Pie Casserole (Comfort in a Pan)
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Enjoy this easy Chicken Pot Pie Casserole. It delivers all the comfort of a classic pie without the fuss of making a crust. This is a simple, warm dish perfect for a weeknight win.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup biscuit dough (canned, refrigerated type)
  • 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, thyme, pepper, and salt. Mix well until everything is evenly coated.
  3. Pour the chicken mixture into the prepared baking dish, spreading it out evenly.
  4. Place the refrigerated biscuit dough pieces on top of the chicken mixture. You can separate them or tear them into smaller pieces to cover the surface.
  5. Brush the tops of the biscuits lightly with the melted butter.
  6. Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
  7. Let the casserole cool for a few minutes before serving.

Notes

  • You can use leftover rotisserie chicken for this recipe to save time.
  • Feel free to add a pinch of garlic powder or onion powder to the filling for extra flavor.
  • If you prefer a crispier topping, bake for a few extra minutes until the tops are deeply golden.

Nutrition

Find it online: https://tasteportfolio.com/easy-chicken-pot-pie-casserole-recipe/