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To make a tasty Chicken Pot Pie Casserole, gather these ingredients: - 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 can (10.5 oz) cream of chicken soup - 1 cup chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried thyme - Salt and pepper to taste - 1 cup biscuit mix - 1/2 cup milk - 1/2 cup shredded cheddar cheese - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed: - Use rotisserie chicken for faster prep. - Fresh vegetables work well too. Just chop them small. - Try cream of mushroom soup or cream of celery soup for a twist. - Any cheese you love can replace cheddar. - If you need a gluten-free option, use gluten-free biscuit mix. Fresh ingredients add great flavor, but frozen ones save time. Frozen veggies are picked at their best. They keep nutrients and taste good in casseroles. Fresh veggies might need extra cooking before adding. For busy nights, frozen mixed veggies are perfect. You get good taste with less fuss. Choose what fits your time and taste! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). In a large bowl, mix together 2 cups of shredded chicken, 1 cup of frozen mixed vegetables, and 1 can of cream of chicken soup. Add 1 cup of chicken broth, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Sprinkle in 1/2 teaspoon of dried thyme, along with salt and pepper to your taste. Stir until everything is well combined. Next, pour this chicken mixture into a greased 9x13 inch casserole dish. Spread it evenly across the bottom. In another bowl, combine 1 cup of biscuit mix with 1/2 cup of milk. Stir until a thick batter forms. Drop spoonfuls of this biscuit batter over the chicken mixture. Cover it partially, but don’t completely hide it. Now, add 1/2 cup of shredded cheddar cheese on top of the biscuit layer. Bake this in your preheated oven for 25-30 minutes. You want the biscuits to turn golden brown and cook through. When it’s ready, take it out and let it cool for about 5 minutes. Don’t forget to garnish with fresh parsley before serving. For a great texture, make sure your casserole is not too wet. If it is, the biscuits may become soggy. Adding the right amount of chicken broth is key. Use just enough to keep the mix creamy but not runny. Also, keep an eye on the baking time. Ovens can vary, so check for that golden color on the biscuits. To ensure the biscuits rise well, don't overmix the batter. Just stir until the ingredients come together. Lastly, if you want an extra crispy top, you can broil the casserole for a few minutes after baking. This step adds a delightful crunchy finish. This casserole is perfect for family dinners. Serve it hot right from the oven. Pair it with a simple salad for a fresh side. You can also offer some crusty bread to soak up the creamy goodness. If you like, add a sprinkle of more cheese on top before serving for extra flavor. For a fun twist, you can serve it in individual ramekins. This makes it a great option for gatherings. Enjoy your cozy chicken pot pie casserole with loved ones. It’s a warm, hearty meal that everyone will love! When making Chicken Pot Pie Casserole, avoid using cold chicken. Cold meat affects the cook time and results. Always use shredded chicken that is warm. This helps the flavors blend better as it cooks. Another common mistake is not seasoning well. A pinch of salt and pepper might not be enough. Be generous with your seasonings, especially garlic powder and onion powder. They add depth to the dish. Also, don’t skip the biscuit layer. It gives that classic pot pie texture. If the biscuit mix is too thick, your topping will not cook evenly. To make this dish pop, try adding fresh herbs. Chopped parsley adds a nice touch on top. Thyme is great, too. This herb works well with chicken and gives a warm flavor. For a bolder taste, mix in some paprika or even cayenne pepper. It gives a nice kick without being too hot. You can also add a splash of lemon juice for brightness. Don’t forget about using fresh garlic! It can take your casserole to the next level. One clove, minced, can really enhance the dish. If you change the recipe, you may need to adjust cooking time. For example, if you add more vegetables, the dish will take longer to cook. Make sure all veggies are tender before pulling it out of the oven. If you use a different protein, check for doneness. Chicken must reach 165°F (74°C) to be safe to eat. Ground turkey or beef will cook faster than chicken, so watch it closely. Lastly, if you double the recipe, plan for extra baking time. A larger dish will hold heat longer and need time to cook through. Use a toothpick to check the biscuit layer before serving. Pro Tips Use Leftover Chicken: Shredded rotisserie chicken works great for this recipe, saving you time and adding flavor. Customize Your Veggies: Feel free to swap in your favorite vegetables like broccoli or green beans for a personal touch. Make It Creamier: Add a splash of heavy cream or sour cream to the chicken mixture for an extra creamy texture. Storage Tips: This casserole keeps well in the fridge for up to 3 days. Reheat in the oven to maintain biscuit texture. {{image_2}} You can swap chicken for other proteins. Try turkey, ham, or even beef. Each adds a new twist. If you like seafood, shrimp or crab can work. Just cook them before adding them to the dish. This makes your meal fun and different. If you want a vegetarian meal, leave out the chicken. Use hearty veggies like mushrooms, zucchini, or bell peppers instead. Add cooked lentils for protein. You can also use vegetable broth and cream of mushroom soup. This version is still creamy and filling. Add a personal touch with mix-ins. Consider adding fresh herbs like rosemary or basil for flavor. You can also throw in some diced potatoes for a heartier dish. Cheese lovers can use different types of cheese. Try pepper jack for a spicy kick. Each mix-in makes the casserole unique and exciting. To keep your Chicken Pot Pie Casserole fresh, store it in an airtight container. Let it cool down first. This helps prevent condensation. Place the casserole in the fridge. It can last for 3 to 4 days. If you want to save some for later, freezing works great. Cut the casserole into portions. Wrap each piece tightly in plastic wrap. Then, place it in a freezer-safe bag. You can freeze it for up to 3 months. Be sure to label the bag with the date. When you're ready to eat, thaw the casserole in the fridge overnight. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. If you want crispy biscuits, remove the foil for the last 5 minutes. Enjoy your warm and tasty meal! You can make this casserole with leftover chicken easily. Start by shredding your cooked chicken. Use about 2 cups for the recipe. Next, mix the shredded chicken with frozen mixed vegetables. Add a can of cream of chicken soup and chicken broth. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir well. Pour this mix into a greased casserole dish and top with biscuit batter. Bake as directed for a quick meal. Yes, you can use different vegetables! While I suggest frozen mixed veggies, feel free to mix it up. You might add diced potatoes, green beans, or even broccoli. Just remember to keep the total amount close to 1 cup. This way, you keep the balance of flavors. Fresh veggies work too, but they may need a little more time to cook. To keep your biscuits fluffy, don’t overmix the batter. Mix the biscuit mix and milk just until combined. When you drop the batter on top of the chicken mix, leave some gaps. This helps steam escape and keeps the biscuits from getting soggy. Avoid pressing the batter down. Make sure to bake at 375°F for the full time. This will give them a nice golden color and a fluffy texture. This blog post covered key ingredients and their measurements for a great chicken pot pie casserole. I shared tips on ingredient substitutions and the value of fresh versus frozen items. You learned step-by-step cooking methods, baking tips, and how to serve beautifully. We also addressed common mistakes and gave ideas for flavor boosts. Lastly, I provided essential storage info and answered common questions. Remember, experimenting with variations will make your dish unique. Happy cooking!

Cozy Chicken Pot Pie Casserole

A comforting chicken pot pie casserole filled with shredded chicken, mixed vegetables, and topped with biscuit dough and cheese.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup biscuit mix
  • 0.5 cup milk
  • 0.5 cup shredded cheddar cheese
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until well combined.
  • Pour the chicken mixture into a greased 9x13 inch casserole dish, spreading it evenly across the bottom.
  • In a separate bowl, combine the biscuit mix and milk until a thick batter forms.
  • Drop spoonfuls of the biscuit batter evenly over the top of the chicken mixture, covering it partially but not completely.
  • Sprinkle shredded cheddar cheese on top of the biscuit layer.
  • Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
  • Once baked, remove from the oven and let it cool for about 5 minutes.
  • Garnish with fresh parsley before serving.

Notes

Let cool for a few minutes before serving for better slicing.
Keyword casserole, chicken, comfort food, pot pie