Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is a comforting and hearty dish that combines the classic flavors of chicken pot pie in an easy, casserole-style format.Tender chunks of chicken, mixed vegetables, and a creamy sauce are layered under a golden, flaky biscuit or puff pastry topping.This dish is perfect for busy weeknights or family gatherings, offering the rich taste of a homemade pot pie with the convenience of a one-pan meal. It’s easy to customize with different vegetables and seasonings, making it a versatile and satisfying comfort food favorite.
Ingredients
- 2 cups cooked chicken
- 1 cup frozen peas
- 1 cup rozen carrots
- 1 cup corn
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
For the topping:
- 1 can refrigerated biscuits
- 1 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft (about 3 minutes). Stir in the shredded chicken, peas, carrots, corn, cream of chicken soup, chicken broth, and milk. Season with salt and pepper. Let it simmer for 5–7 minutes until heated through and thickened.
- Assemble the casserole: Pour the filling into a greased 9x13-inch baking dish.
- Add the biscuits: Place the biscuits on top of the filling. Brush with melted butter and sprinkle with garlic powder and parsley.
- Bake: Bake for 20–25 minutes, until the biscuits are golden brown and the filling is bubbly.
- Serve: Let cool for 5 minutes before serving.