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Chicken Pot Pie Casserole - Image 3

Chicken Pot Pie Casserole

A comforting, easy-to-make casserole that combines the classic flavors of chicken pot pie with the simplicity of a one-dish meal. Perfect for family dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup milk
  • 1 cup frozen mixed vegetables
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 2 cups biscuit mix
  • 2/3 cup milk for biscuit topping

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked chicken, cream of chicken soup, 1 cup of milk, frozen vegetables, thyme, and black pepper. Mix until well blended.
  2. Pour the chicken mixture into a greased 9x13 inch baking dish. Spread it evenly across the bottom.
  3. In a separate bowl, prepare the biscuit topping by mixing the biscuit mix with 2/3 cup of milk until a soft dough forms.
  4. Drop spoonfuls of the biscuit dough over the chicken mixture, covering it as evenly as possible.
  5. Bake in the preheated oven for 40-45 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges. Let it cool for a few minutes before serving.

Notes

Chef's Tips:
• For a richer flavor, use homemade cream of chicken soup instead of canned.
• Avoid overmixing the biscuit dough to keep it light and fluffy.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within two hours of cooking