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Chicken Pot Pie Casserole with Biscuits

Chicken Pot Pie Casserole with Biscuits

This Chicken Pot Pie Casserole is a comforting dish that combines chicken, vegetables, and biscuits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 4 tablespoons butter divided in half
  • 4 cups frozen vegetable mix (corn, peas, carrots, green beans)
  • 4 cups cooked chicken
  • 2 cups milk
  • 21 ounces cream of chicken soup (two 10.5-ounce cans)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
For the Biscuits
  • 1 can Grands biscuits 8 biscuits

Equipment

  • Oven
  • Casserole dish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the frozen vegetable mix and cook for 5 minutes.
  3. Add the cooked chicken, milk, cream of chicken soup, salt, black pepper, and garlic powder to the pot. Stir until well combined and cook for another 5 minutes.
  4. Pour the chicken and vegetable mixture into a casserole dish.
  5. Open the can of biscuits and place them on top of the chicken mixture. Melt the remaining 2 tablespoons of butter and brush it over the biscuits.
  6. Bake in the preheated oven for 25 minutes or until the biscuits are golden brown.

Notes

You can add herbs like thyme or rosemary for extra flavor.