Description
A quick and easy chicken pot pie casserole that uses biscuits to create a bubbly topping. This recipe is perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 cup frozen mixed vegetables
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 teaspoon black pepper
- 1 can (8 ounces) refrigerated flaky biscuits, cut into quarters
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cubed chicken, frozen mixed vegetables, condensed cream of chicken soup, milk, chopped onion, and black pepper. Mix well.
- Pour the chicken mixture into a 9×13 inch baking dish.
- Arrange the biscuit quarters evenly over the top of the chicken mixture.
- Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbly.
- If desired, sprinkle with shredded cheddar cheese during the last 5 minutes of baking.
- Let stand for a few minutes before serving.
Notes
- You can use rotisserie chicken for an even quicker meal.
- Add other vegetables like peas or corn if you like.
- For a richer flavor, use condensed cream of mushroom soup instead of cream of chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg