Chicken Pot Pie Casserole
A comforting and easy chicken pot pie casserole with a flaky crust and creamy filling.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 0.5 cup frozen peas
- 0.5 cup frozen carrots
- 1 can cream of chicken soup 10.5 oz
- 0.5 cup milk
- 0.25 cup chopped onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tube refrigerated biscuits 8 count
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the shredded chicken, frozen peas, frozen carrots, cream of chicken soup, milk, chopped onion, salt, and pepper. Stir until well combined.
- Pour the chicken mixture into the prepared baking dish.
- Separate the biscuits and place them on top of the chicken mixture, spacing them out slightly.
- Bake for 30-35 minutes, or until the casserole is bubbly and the biscuits are golden brown and cooked through.
- Let stand for a few minutes before serving.
Notes
This casserole is perfect for a quick weeknight dinner. You can also add other vegetables like corn or celery if desired.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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