A cozy Chicken Pot Pie Casserole with creamy chicken and vegetables topped with fluffy, golden biscuits.
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Calories: 420kcal
Equipment
- Saucepan
- Baking Dish
- knife
- Oven
Ingredients
- 1 can refrigerated biscuits (8 biscuits)
- 2 tbsp butter
- 12 oz frozen mixed vegetables
- 2 cups cooked chicken, shredded
- 1.5 cups chicken broth
- 1 can cream of chicken soup
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F and grease a baking dish.
- Melt butter in a saucepan and sauté frozen vegetables for 5–7 minutes.
- Stir in shredded chicken, chicken broth, and cream of chicken soup. Season with salt and pepper.
- Pour the mixture into the prepared baking dish.
- Cut biscuits into quarters and arrange them evenly on top of the filling.
- Bake for 25–30 minutes until biscuits are golden and the casserole is bubbly.
Notes
Cover loosely with foil if biscuits brown too quickly while baking.
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 780mg | Potassium: 520mg | Fiber: 3g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 18mg | Calcium: 12mg | Iron: 15mg