Description
A simplified take on the traditional pot pie using rotisserie chicken and frozen veggies, this casserole is hearty and perfect for busy weeknights.
Ingredients
- 1 rotisserie chicken, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 can 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
- 2 cups biscuit dough (homemade or store-bought)
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the shredded rotisserie 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 black pepper. Stir to combine.
- Pour the chicken and vegetable mixture into a greased casserole dish.
- Drop spoonfuls of biscuit dough evenly over the top of the filling.
- Bake in your preheated oven for 25 to 30 minutes, or until the biscuit topping is golden brown and fully cooked.
- Let it cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and stored in the fridge until ready to bake. For different flavors, try using cream of mushroom soup or adding cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American