Description
A comforting Chicken Pot Pie Casserole featuring layers of flaky biscuits, savory chicken, and creamy veggies, perfect for weeknight dinners or family gatherings.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken
- 2 cups frozen mixed vegetables
- 10.5 oz can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon poultry seasoning (optional)
- Refrigerated biscuit dough or puff pastry
Instructions
- Preheat your oven to 375°F (190°C).
- Melt butter in a medium skillet over medium heat. Add diced onion and sauté until translucent (3-4 minutes). Stir in minced garlic and cook for 1 more minute.
- Lower heat slightly, then add cooked chicken, frozen mixed vegetables, cream of chicken soup, and milk. Simmer for 5 minutes until thickened.
- Season filling with salt, pepper, and optional herbs to taste.
- Pour filling into a greased 9×13 inch casserole dish and spread it evenly.
- Top with biscuit dough or puff pastry, brushing with an egg wash or milk if desired.
- Bake for 25-30 minutes, until filling is bubbling and topping is golden. Let rest for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 2 months.