Chicken Pot Pie Casserole
350kcal
Ingredients
For the Chicken Filling
- 2 cups cooked chicken shredded
- 16 ounces frozen mixed vegetables
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 cups chicken broth low sodium if desired
- 1 cup heavy cream or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
For the Biscuit Topping
- 1 can refrigerated biscuit dough
- 2 tablespoons olive oil
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion and celery for about 3–4 minutes until softened.
- Stir in the shredded chicken and frozen mixed vegetables. Cook for another 2–3 minutes.
- Pour in the chicken broth and heavy cream. Stir in the garlic powder, dried thyme, salt, and pepper, cooking for approximately 5 minutes.
- Spread the chicken mixture evenly into a greased 9x13 inch baking dish.
- Tear the biscuit dough into pieces and place them evenly over the chicken mixture.
- Bake the casserole for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.
- Cool for a few minutes before serving.
Nutrition
Serving1servingCalories350kcalCarbohydrates30gProtein20gFat15gSaturated Fat7gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol60mgSodium750mgPotassium600mgFiber3gSugar2gVitamin A500IUVitamin C15mgCalcium150mgIron2mg