There’s something about the smell of a warm casserole that brings back memories of family dinners and cozy nights in. I remember nights spent in the kitchen, mixing and baking as the aroma filled the air, creating anticipation for what was to come. This Chicken Pot Pie Casserole is more than just a meal; it’s a hug on a plate. It matters because it combines simple ingredients into a dish that warms your heart and fills your home with comfort. You’ll find that each bite is a blend of savory chicken and veggies, topped with fluffy biscuits. What makes this recipe special is its ease and the joy it brings to the table, making it perfect for any family gathering or just a quiet night in.
Why Make This Recipe
This Chicken Pot Pie Casserole is a great choice because it’s quick to prepare and satisfying. If you’re looking for a meal that can please both kids and adults, this one is for you. It’s versatile too; you can easily swap out ingredients based on what you have on hand. Plus, it’s a great way to use leftover chicken. You get the classic flavors of pot pie in a simple, one-dish format—no fuss, no mess!
How to Make Chicken Pot Pie Casserole
Ingredients
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Prepare the Cheddar Bay Biscuit Mix according to the package instructions.
- Drop spoonfuls of the biscuit mixture on top of the chicken and vegetable mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown.
- Let it cool slightly before serving.
How to Serve Chicken Pot Pie Casserole
Serve the Chicken Pot Pie Casserole hot from the oven. It pairs well with a simple green salad or some crusty bread. Share it family-style, letting everyone scoop out their own portion. This adds to the warm, inviting atmosphere of the meal.
How to Store Chicken Pot Pie Casserole
If you have leftovers, let the casserole cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for about 3-4 days.
Tips to Make Chicken Pot Pie Casserole
- For added flavor, consider sautéing some onions or garlic before mixing the ingredients.
- You can customize the vegetables based on your family’s favorites—try green beans or broccoli!
- If you like a bit of spice, add some hot sauce or black pepper for a kick.
Variation
If you want to switch things up, try using a different type of biscuit mix or add some shredded cheese on top before baking for extra richness.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use cooked frozen chicken. Just ensure it’s thawed and shredded before mixing it with the other ingredients.
Q: How can I make this dish vegetarian?
A: You can substitute the chicken with cooked lentils or mushrooms and use vegetable soup instead of cream of chicken soup.
Q: Can I freeze the Chicken Pot Pie Casserole?
A: Yes, you can freeze it before baking. Just tightly wrap it and store it in the freezer for up to 3 months. Thaw in the fridge overnight and bake as directed.
Chicken Pot Pie Casserole
Ingredients
For the casserole
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste salt and pepper
For the topping
- 1 box Red Lobster Cheddar Bay Biscuit Mix
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Prepare the Cheddar Bay Biscuit Mix according to the package instructions.
- Drop spoonfuls of the biscuit mixture on top of the chicken and vegetable mixture.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown.
- Let it cool slightly before serving.