Description
This Chicken Potpie Casserole is a comforting, easy-to-make dish combining tender shredded chicken, mixed vegetables, and a creamy sauce topped with a cheesy biscuit crust. Baked to golden perfection, it’s a perfect weeknight meal that brings all the flavors of traditional chicken pot pie without the fuss of making pie crust.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 cup biscuit mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the desired temperature by the time the casserole is ready to bake.
- Prepare chicken filling: In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Stir thoroughly until the ingredients are evenly mixed and the sauce is smooth.
- Transfer to baking dish: Grease a 9×13 inch baking dish lightly with oil or non-stick spray. Pour the chicken and vegetable mixture evenly into the dish, spreading it out smoothly.
- Make the topping: In a separate bowl, mix the biscuit mix together with the shredded cheddar cheese. Once combined, evenly sprinkle this mixture over the chicken filling in the baking dish.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly around the edges.
- Cool and serve: Remove the casserole from the oven and let it cool for a few minutes to allow it to set slightly before serving. This will help the slices hold their shape and improve the eating experience.
Notes
- Using cooked chicken saves time; rotisserie chicken works great.
- You can substitute mixed vegetables with fresh or other frozen vegetables, but adjust cooking time accordingly.
- For a crispier topping, broil the casserole for 1-2 minutes at the end of baking.
- This casserole can be prepared ahead and refrigerated before baking; add 5-10 minutes to baking time if baking from cold.
- Leftovers keep well refrigerated for up to 3 days; reheat thoroughly before serving.
