Description
A comforting, easy-to-make Chicken Pot Pie Casserole that replaces the traditional fussy crust with a simple, golden biscuit or pastry topping.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 2 cups frozen mixed vegetables
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tube refrigerated biscuits
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F and grease a 9×13 dish.
- Sauté onions and garlic in melted butter.
- Whisk in flour, then slowly add broth and cream to create a sauce.
- Stir in chicken, vegetables, and herbs.
- Pour into the dish and top with biscuits or pastry.
- Brush with egg wash and bake for 25-30 minutes until golden.
Notes
High protein, family-friendly, great for leftovers, and eliminates soggy crust issues.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420 kcal