Description
Creamy chicken, tender veggies, and golden biscuit topping—this easy casserole delivers classic comfort in every bite.
Ingredients
2–3 cups cooked, shredded or cubed chicken
1 bag (16 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup diced onion
2 garlic cloves, minced
1/3 cup all-purpose flour
3 cups reduced sodium chicken broth
1 cup milk or cream
6 Tbsp butter
1 tsp salt
1/2 tsp pepper
1 can (16 oz) refrigerated biscuit dough or crescent rolls
Optional: fresh herbs (thyme, parsley), diced potatoes
Instructions
to 375°F (190°C).
in melted butter in a large skillet until tender.
and cook 1–2 minutes, stirring constantly.
; simmer until thickened.
; season with salt, pepper, and herbs. Heat until warmed through.
to a greased 9×13-inch casserole dish.
(cut into pieces or lay whole biscuits/crescent sheet on top).
25–30 minutes, until biscuits are golden and filling is bubbly.
before serving.
Notes
Rotisserie chicken saves time.
Use any mix of veggies you like.
For extra flavor, add a pinch of poultry seasoning or Dijon mustard to the sauce.
Leftovers reheat well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 340
- Sugar: 5g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 54mg
Keywords: chicken pot pie, casserole, comfort food, easy dinner