This easy homemade chicken pot pie casserole delivers all the comfort of the classic dish with a protein boost. Packed with tender chicken, mixed vegetables, and a creamy sauce, it's…

Ingredients

• 3 cups cooked chicken breast, shredded or diced
• 2 cups frozen mixed peas and carrots
• 1 can (10.5 oz) cream of chicken soup
• 1 cup low-fat milk
• 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2

In a large bowl, combine the shredded chicken, frozen peas and carrots, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Step 3

Pour the chicken mixture into the prepared baking dish and spread evenly.

Step 4

Arrange the biscuit dough pieces on top of the chicken mixture, spacing them evenly. You can cut each biscuit into quarters for more topping coverage.

Step 5

Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

For best results

• For extra flavor, sauté some diced onion and garlic in a skillet before adding to the mixture.
• Use rotisserie chicken to save time on cooking and shredding.
• If you prefer a thicker filling, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup mixture before baking.

Variations

• Swap chicken for turkey or leftover rotisserie chicken.
• Add 1/2 cup of frozen corn or green beans for extra vegetables.
• For a lower-carb version, top with a layer of mashed cauliflower instead of biscuits.

Nutrition

• Calories450 kcal
• Total Fat18g
• Saturated Fat6g
• Cholesterol85mg
• Sodium980mg
• Total Carbohydrates38g
• Dietary Fiber3g
• Sugars8g
• Protein32g

Common Questions