Chicken Pot Pie Casserole
Very easy
Hannah
Hannah

Chicken Pot Pie Casserole

5 minutesPrep time

48 minutesCook time

549 cal.Per serving

Ingredients for 1

Chicken breast

1/6 lb

Chicken breast

Yellow onion

1/6

Yellow onion

Mixed vegetables (frozen)

1/6 lb

Mixed vegetables (frozen)

Cream of celery soup

1/5 cup

Cream of celery soup

Cream of mushroom soup

1/5 cup

Cream of mushroom soup

Biscuits (canned)

1

Biscuits (canned)

Utensils

Oven, Frying pan, Baking dish, Knife

recipe

  • Step 1
    Preheat the oven to 375°F. Peel & dice the onion.
  • Step 2
    Pat the chicken dry with a paper towel. Cube the chicken into bite-size pieces.
  • 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.
  • Step 4
    Add the cubed chicken & stir. Cook until the chicken is no longer pink, about 2-3 min. Season with salt & pepper.
  • 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.
  • 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!