Description
A comforting and easy chicken pot pie casserole with a creamy filling and flaky biscuit topping, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup corn
- 1/4 cup butter
- 1/2 cup broth (chicken or vegetable)
- 1/2 cup milk
- 1 tsp thyme
- Salt and pepper to taste
- 1 package biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, melt butter over medium heat and sauté the carrots, peas, and corn until tender.
- In a bowl, combine the cooked chicken, sautéed vegetables, broth, milk, thyme, salt, and pepper.
- Pour the mixture into a 3-quart baking dish.
- Top with biscuit dough, spreading it evenly over the filling.
- Bake for 35-40 minutes until biscuits are golden brown and cooked through.
- Allow to cool for a few minutes before serving.
Notes
Serve garnished with fresh herbs. For a spicy kick, add cayenne pepper to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg