Description
Warm up your chilly evenings with this delightful Chicken Pot Pie Casserole, packed with tender chicken, vibrant vegetables, and a creamy sauce, all topped with flaky biscuit dough. This easy-to-make dish transforms simple ingredients into a hearty meal that brings everyone together around the table. Perfect for family gatherings or cozy nights in, this casserole will have everyone asking for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups chopped fresh carrots
- 1 cup frozen peas
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 can (16.3 oz) refrigerated biscuit dough
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, sauté diced onion and minced garlic until fragrant (about 3 minutes). Add chicken and cook until no longer pink.
- Stir in chopped carrots, frozen peas, thyme, cream of chicken soup, and chicken broth until well combined.
- Transfer the mixture to the prepared baking dish.
- Tear biscuit dough into pieces and evenly distribute over the top.
- Bake for 25-30 minutes or until biscuits are golden brown and the filling is bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 220g)
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg