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Chicken Pot Pie Casserole with Biscuits

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.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 5 serving

Calories: 1,086 kcal per serving

Ingredients

  • 2 tablespoon - unsalted butter
  • 3 cup - mixed frozen veggies
  • 3 cup - chicken
  • 10 ½ ounce - cream of chicken condensed soup
  • 21 ounce - cream of celery condensed soup
  • 1 cup - chicken broth
  • ½ teaspoon - garlic powder
  • ½ teaspoon - onion powder
  • 1 teaspoon - oregano leaves
  • ½ teaspoon - kosher salt
  • ½ teaspoon - black pepper
  • 2 cans - canned biscuits

Instructions

  1. Preheat the oven to 375ºF (190ºC) and spray a 9x13 baking dish with nonstick cooking spray.
  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.
  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.
  4. Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.
  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.

Nutrition

Energy: 1,086 kcal | Total Fat: 70 g | Saturated: 34 g | Trans: 1 g | Unsaturated: 8 g | Cholesterol: 126 mg | Total Carbs: 80 g | Fiber: 7 g | Sugars: 9 g | Proteins: 41 g | Sodium: 3,551 mg | Polyunsaturated: 9 g | Monounsaturated: 17 g

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