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Chicken and Vegetable Pot Pie Casserole
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowl

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 can (10.75 oz) cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 package (8 biscuits) refrigerated biscuit dough

Instructions
 

  • Preheat the oven to 375°F. In a large skillet, stir together the cream of chicken soup, milk, garlic powder, rosemary, salt, and pepper. Heat over medium until the mixture is smooth and warmed through.
  • Add the shredded chicken and frozen mixed vegetables to the skillet. Stir and cook for 5 minutes until everything is heated evenly.
  • Pour the mixture into a baking dish and spread it into an even layer.
  • Arrange the biscuit dough pieces on top of the filling, spacing them slightly apart.
  • Bake for 20 to 25 minutes until the biscuits are golden and the filling is bubbling around the edges.

Notes

If the biscuits brown too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Leftovers reheat well in a 350°F oven for 15 minutes. You can assemble the filling the night before and add the biscuits just before baking to keep the top from getting soggy.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Baking Dish, Mixing Bowl