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Chicken Pot Pie Casserole with Biscuits
4.97
from
32
votes
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
8
Calories:
305
kcal
Author:
Jenny @ GatherinmyKitchen.com
This chicken pot pie casserole with biscuits is a delicious dinner recipe with the flavors of a traditional pot pie.
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Ingredients
1
can refrigerated biscuits
8 count
1
pound
shredded cooked chicken
2
cups
frozen peas and carrots
2
tablespoons
butter
1
can cream of mushroom soup
1
can cream of chicken soup
1 ½
cup
milk
1
teaspoon
thyme
1
teaspoon
pepper - or to taste
1
teaspoon
salt - or to taste
Instructions
Preheat the oven to 375°F degrees.
Place the biscuits on a parchment lined baking sheet. Bake for only 8 minutes, and remove.
Melt the butter over medium heat in a saucepan, and add in the peas and carrot. Saute until defrosted.
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, milk and thyme. Add in the salt and pepper to taste.
Stir in the chicken and cooked veggies.
Spread the mixture in a 9x13 baking dish.
Place the biscuits on top of the mixture baked side down.
Bake uncovered for 15 minutes.
Cover with foil and bake for another 10 minutes.
Remove foil and bake for an additional 5 minute if the biscuits are not browned to your liking.
Nutrition
Serving:
1
g
|
Calories:
305
kcal
|
Carbohydrates:
17
g
|
Protein:
20
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
71
mg
|
Sodium:
968
mg
|
Fiber:
2
g
|
Sugar:
7
g