CHICKEN

Shortcut Chicken Pot Pie Casserole

5 comments

Shortcut Chicken Pot Pie Casserole

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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

5 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!

  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.

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