Chicken and Biscuit Pot Pie Casserole

• 1 1/2 cups shredded cooked chicken
• 1 cup frozen mixed vegetables, thawed
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 can (16.3 oz) refrigerated biscuit dough
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix chicken, vegetables, soup, milk, thyme, and pepper until well combined.
3. 3 Transfer mixture to a greased 9x13 inch baking dish.
4. 4 Separate biscuit dough into biscuits and arrange over the top of the mixture.
5. 5 Bake for 25-30 minutes or until biscuits are golden brown.
6. 6 Sprinkle with cheddar cheese during the last 5 minutes of baking.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add diced ham for a heartier version.
• Use buttermilk biscuits for a tangier flavor.

Substitutions

• Substitute cream of chicken soup with a mix of cream of mushroom and a splash of lemon juice.
• Use gluten-free biscuits for a gluten-free option.

Pairings

• Pairs well with a crisp white wine or a light beer.

Nutrition

Tips

• Use rotisserie chicken for easy prep.
• Add a handful of peas or corn for extra veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake for an additional 15 minutes.

Serving Suggestions

• A simple green salad
• Steamed broccoli

FAQ