Chicken Pot Pie Casserole
This Chicken Pot Pie with Biscuits is a cozy and comforting dish that's perfect for family dinners. Tender chicken, mixed vegetables, and a creamy sauce are topped with flaky biscuits for a satisfying meal. Customize with your favorite veggies or herbs for a personal touch!
Servings: 6
Calories: 447kcal
Ingredients
- 3 cups chicken cooked and chopped
- 1 cup frozen mixed vegetables peas, carrots, green beans
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 8 count refrigerated biscuits
Instructions
- Preheat your oven to 375°F. Spray a casserole dish or a 9X13 inch baking dish with cooking spray and set it aside.
- In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until they begin to soften.
- Stir in the flour, cooking for 1-2 minutes until the mixture is well combined and slightly golden. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens.
- Stir in the frozen mixed vegetables, cooked chicken, dried thyme, garlic powder, and black pepper. Cook for a few more minutes until the vegetables are heated through.
- Transfer the chicken pot pie filling to the prepared baking dish. Layer the biscuits evenly on top of the chicken mixture.
- Bake in the preheated oven for 25-27 minutes or until the biscuits are golden brown and the filling is bubbly.
Video
Notes
Nutrition information is an approximation and will vary with brands used.
Nutrition
Serving: 1 | Calories: 447kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 795mg | Potassium: 244mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1927IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
