Chicken Pot Pie Casserole

Warm up your family with my Chicken Pot Pie Casserole, a delightful twist on a classic comfort food. This easy recipe combines tender chicken, colorful veggies, and a fluffy biscuit topping to create a hearty meal that everyone will love. Follow my step-by-step guide and impress your loved ones with a dish that’s perfect for any night of the week. Click through for the full recipe and bring cozy flavors to your table!

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Ingredients

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1 medium onion, diced

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

Salt and pepper to taste

2 cups biscuit mix

1 cup milk

1 cup shredded cheddar cheese

Instructions

Preheat your oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the cooked chicken and frozen mixed vegetables. Season with thyme, rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally.

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for about 5 minutes until slightly thickened.

In a separate bowl, mix the biscuit mix and milk until just combined to form a thick batter.

Pour the chicken mixture into a greased 9x13 inch casserole dish, then dollop the biscuit batter over the top evenly.

Sprinkle shredded cheddar cheese over the biscuit batter.

Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

Allow to cool for a few minutes before serving. Garnish with fresh herbs if desired.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings