- LS
Chicken Pot Pie Casserole with Biscuits
This easy chicken pot pie casserole with biscuits, frozen vegetables, and a creamy condensed soup sauce is the ultimate comfort food.
Ingredients
Instructions
- Step 1
Preheat the oven to 375ºF (190ºC) and spray a 9x13 baking dish with nonstick cooking spray.
- Step 2
Meanwhile, melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes.
- Step 3
Stir in the cooked chicken, cream of chicken, cream of celery, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil then reduce the heat and simmer for about 5 minutes or until the mixture has thickened.
- Step 4
Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.
- Step 5
Bake for 15-20 minutes then cover the biscuits with foil if needed and bake an additional 10 minutes or until the casserole is bubbling and the biscuit dough is cooked through. Cool for about 5-10 minutes before serving.
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