Chicken Pot Pie Casserole

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Crisp & toasty on the outside, hot & creamy on the inside. Winner winner, make this chicken dinner!

Hannah
Hannah
214

10 minutes

Prep time

48 minutes

Cook time

549 cal.

Per serving

Utensils

Oven, Frying pan, Baking dish

recipe

Onion (yellow)

Step 1

Preheat the oven to 375°F. Peel & dice the onion.

Chicken breast

Step 2

Pat the chicken dry with a paper towel. Cube the chicken into bite-size pieces.

Butter (unsalted)
Onion (yellow)

Step 3

Heat a dab of butter in a pan over medium heat. Add the onion. Cook, stirring for 2-3 min or until the onion becomes translucent.

Chicken breast

Step 4

Add the cubed chicken & stir. Cook until the chicken is no longer pink, about 2-3 min. Season with salt & pepper.

Cream of mushroom soup
Cream of celery soup
Mixed vegetables (frozen)

Step 5

Add in the creamy soups, frozen veggies & a splash of water. Mix it all together.

Step 6

Transfer the mixture to a 13x9 casserole dish & spread evenly.

Biscuits (canned)
Butter (unsalted)

Step 7

Arrange the portioned biscuit dough on top of the chicken mixture. Use up however much is in your package. Brush with butter if desired.

Step 8

Bake at 375°F for 20 min covered with foil. Remove the foil & bake for another 20 min, uncovered. Once the biscuits are golden brown & flaky, remove & serve. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy549 cal.
Fat34 g
Carbohydrates37 g
Protein25 g
Fiber4 g

On average, one serving of the recipe "Chicken Pot Pie Casserole" contains 549 Energy, 34 g of Fat, 37 g of Carbohydrates, 25 g of Protein, 4 g of Fiber.

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Chicken Pot Pie Casserole
Very easy