Description
A cozy and comforting chicken pot pie casserole with tender chicken, flavorful vegetables, and a flaky topping, perfect for family dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1 cup Bisquick mix (or all-purpose flour)
- 2 large eggs
- Optional: 1 cup shredded cheese (cheddar or your favorite cheese)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth in a large mixing bowl.
- Season the mixture with garlic powder, onion powder, thyme, salt, and pepper, and stir well.
- Whisk together the milk, Bisquick mix, and eggs in another bowl until smooth.
- Grease a 9×13 inch baking dish and pour the chicken and vegetable mixture into it, spreading it evenly.
- Pour the prepared batter over the chicken and veggie layer, spreading it evenly to cover the top.
- Sprinkle with cheese if desired, and bake for 30-35 minutes or until golden.
Notes
This casserole can be made ahead of time and stored in the fridge. Swap chicken for turkey for a post-holiday twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 180mg