American · Casserole
Chicken Pot Pie Casserole
Creamy chicken and vegetables under a golden biscuit topping.
20 minutes prep · 35 minutes cooking · 6 servings
Ingredients
- 1.5 lb Cooked shredded chicken
- 4 cup Frozen mixed vegetables
- 2 can Cream of chicken soup
- 1 cup Chicken broth
- 8 item Refrigerated biscuits
- 1 tsp Dried thyme
- 1.5 tsp Garlic powder
- 1.125 tsp Onion powder
- 1.125 tsp Paprika
- 0.75 tsp Black pepper
- 0.375 tsp Dried sage
- 0.75 tsp Kosher salt
Directions
- Heat oven to 375°F.
- Mix chicken, vegetables, soup, broth, and thyme in a casserole dish.
- Bake uncovered for 15 minutes to heat the filling.
- Arrange biscuits over the top and return to the oven.
- Bake until biscuits are golden and completely cooked.
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