Description
A comforting, easy-to-make casserole that combines tender chicken, mixed vegetables, and a creamy sauce, all topped with golden, buttery biscuits for a homestyle twist on classic pot pie.
Ingredients
Scale
For the Crust:
- 2 cups cooked chicken, shredded or diced
- 1 (16 oz) bag frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 (16.3 oz) can refrigerated buttermilk biscuits
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, milk, garlic powder, thyme, salt, and pepper. Mix well and spread evenly in the prepared baking dish.
- Arrange the refrigerated biscuits in a single layer over the chicken mixture. Brush the tops of the biscuits with melted butter.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly. If desired, sprinkle with fresh parsley before serving.
- Let cool for 5 minutes before serving warm.
Notes
You can customize the seasonings to taste.