Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a comforting, easy-to-make dish that combines tender cooked chicken, hearty vegetables, creamy soup, and fluffy biscuits, all baked to perfection and topped with melted cheddar cheese.

Course Main Course, Soup

Cuisine American

Keyword chicken pot pie soup, chicken pot pie with cream of chicken soup, chicken soup, comfort food, easy recipes

Cook Time 10

Bake Time 20

Total Time 30

Servings

Calories 413kcal

Author Maike Corbett

Ingredients

2 tablespoons butter unsalted
1 teaspoon dried thyme
1 teaspoon dried rosemary
24 ounces peas and carrots frozen
1 cup corn frozen
1 can (22.6 ounces) cream of chicken soup
1 cup half and half
4 cups cooked chicken shredded
1 cup cheddar cheese shredded
1 ½ cans biscuits refrigerated (12 biscuits)
Salt and pepper to taste

Instructions

Preheat your oven to 375° Fahrenheit.
In a large skillet over medium heat, melt the butter and sauté rosemary and thyme for 1 minute. Add the frozen vegetables and cook until they are thawed and heated through.
Stir in the cream of chicken soup, half and half, and shredded chicken, until everything is well combined and heated. If desired season with salt and pepper.
Transfer this mixture into a 9x13 inch baking dish, spreading it out evenly.
Top the mixture with the biscuits from the can. Arrange them evenly over the top. Sprinkle the biscuits with Cheddar cheese.
Bake in the preheated oven for about 18-20 minutes, or until the biscuits are golden brown.
Let the casserole rest for about 5 minutes before serving.

Nutrition