CHICKEN

Shortcut Chicken Pot Pie Casserole

7 comments

Shortcut Chicken Pot Pie Casserole

Recipe by Julia Pacheco Course: Main, DinnerCuisine: AmericanDifficulty: Easy
Servings

7

servings
Prep time

10

minutes
Cooking time

33

minutes

Ingredients

  • 10oz canned chicken, drained

  • 2 – 14oz cans mixed vegetable medley, drained

  • 2 – 10oz cans cream of chicken soup

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 tsp dried thyme

  • 1/2 tsp dried rosemary

  • 7.5 oz can canned biscuits

Directions

  • Preheat oven to 350 degrees
  • Open the can of biscuits and cut each biscuit into four pieces.
  • To a large bowl add all of the remaining ingredients stir to combine.
  • Grease a large casserole dish with non-stick spray.
  • Add the chicken pot pie filling into the casserole dish. Place biscuit pieces on top.
  • Bake for 30 minutes. Broil for an additional 1-3 minutes at the end to brown the biscuits. Enjoy!

Recipe Video

7 Comments

  1. It was so delicious and so easy to make! My husband loved it!

  2. This was so so good! I have shared this with many of my friends and family!

  3. Kristy Sigstad

    This is delicious!We’re making it again tonight,I’m just going to add 1/2 tsp of paprika.The biscuit topping is so good,they brown nicely while baking.Yum!

    • Had to use my small casserole dish and I think the biscuits weren’t spaced out enough, some were still raw on the bottom after cooling so I put it back in the oven for about 12 more minutes. The biscuits were a bit over-done on top but it was delicious. So easy to make and throw together!! I’ve never cooked with cream of chicken before but we were all very pleased and full. Plenty of leftovers!!

  4. Quick, easy, and only a little mess to clean afterwards so this is a win for me. I cut the recipe in half (cooking for one) and it’s still a LOT of food! — I had no thyme or rosemary but had a stalk of celery — diced it small and it worked out very well. Your video is fantastic and motivating. Thank you!

  5. Karen Warnes

    This was super good! Next time I will cut back on the Thyme – I used Penzey’s French Thyme and it was a tad overwhelming.

  6. Melissa Judy

    We loved this!! I would definitely skip the salt next time. And based on other reviews maybe add celery and some diced potatos next time. Yum will make again for sure. Thanks Julia!

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