Pot Pie Casserole
A creamy chicken and vegetable casserole baked under a golden, flaky biscuit topping for a hearty, comforting meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups diced cooked chicken
2 cups frozen mixed vegetables (carrots, peas, corn)
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup all-purpose flour
4 tablespoons butter
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 can refrigerated biscuit dough
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken broth and milk, stirring constantly until sauce thickens.
Add cream of chicken soup, salt, black pepper, and dried thyme. Mix well.
Stir in diced cooked chicken and frozen mixed vegetables. Cook for 2-3 minutes until heated through.
Transfer the creamy chicken mixture to a shallow casserole dish.
Arrange refrigerated biscuit dough pieces evenly over the filling.
Bake in the preheated oven for 30-35 minutes or until biscuits are golden brown and slightly puffed.
Remove from oven and let cool for 5 minutes before serving.