Description
A comforting chicken pot pie casserole combining shredded chicken, mixed vegetables, and a golden biscuit topping for a hearty family meal.
Ingredients
- 1 lb chicken, cooked and shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients blend into a creamy mixture.
- Transfer this mixture to a greased casserole dish, ensuring it spreads evenly across the bottom.
- Cut the biscuit dough into quarters and arrange these pieces on top of the chicken mixture.
- Brush the biscuits with melted butter for better coloration and richness.
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Let it cool slightly before serving and enjoy.
Notes
For an elevated flavor, consider using rotisserie chicken. Add herbs like thyme or rosemary for an herbal twist.
