🍗 Chicken Pot Pie Casserole

This easy chicken pot pie casserole recipe with golden brown biscuits, a creamy sauce, and mixed veggies is the ultimate comfort food. #Lemon8partner #recipeideas #fallrecipes

⭐️ Ingredients

2 tablespoons unsalted butter

3 cups mixed frozen veggies

3 cups chicken cooked and chopped into bite-size pieces

10.5 ounces cream of chicken condensed soup

21 ounces 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 refrigerated canned biscuits 5 ct/6 oz each

⭐️ Directions

1️⃣ Melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes. 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.

2️⃣ Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.

3️⃣ Baked at 375ºF (190ºC) for 15 to 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.

⭐️ Storage

After the chicken pot pie casserole has cooled to room temperature, cover the casserole dish tightly with a lid or aluminum foil or transfer the leftovers to an airtight container. Store leftovers in the refrigerator for 3-4 days

#easyrecipes #maindish #casserole #chickenpotpie #biscuits