Easy Chicken Pot Pie Casserole

I love this easy Chicken Pot Pie Casserole. It delivers all the creamy, hearty goodness of a classic pot pie but in a fuss-free format. There’s nothing quite like a warm, creamy chicken pot pie to bring comfort to your dinner table. But let’s be honest, making a traditional pot pie from scratch can be time consuming. Thanks to pre-cooked chicken and biscuit mix, you can have a satisfying meal on the table in no time.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 servings

Calories: 102 kcal per serving

Ingredients

2 tablespoons - Butter
2 - Carrots
2 stalks - Celery
1 - Onion
2 cloves - garlic
1 tbsp - Italian seasoning or poultry seasoning
¼ tsp - Salt and pepper
2 cups - Chicken
2 cups - Chicken broth
10 ½ ounces - Cream of chicken soup
⅓ cup - Biscuit mix

Instructions

Heat the butter or oil in a medium-sized frying pan over medium heat.
Once the butter is hot and melted, add in the chopped carrots and saute for at least 4 minutes.
Add in the celery and onions and continue to sautee for 2 minutes.
Add the garlic and cook for 1 minute longer.
Sprinkle in the Italian seasoning, then add the chicken and give a good stir to combine all ingredients.
Add the chicken broth and increase heat to high until mixture is boiling.
Reduce heat and cook until chicken registers at 165F, approximately 15 minutes.
Preheat oven to 375F.
Stir the cream of chicken soup and flour into the chicken and vegetable mixture.
Pour the mixture out into a prepared casserole dish.
Prepare the biscuit mix according to package directions and distribute evenly in dollops on the top of the casserole mixture, making approximately 12 biscuits.
Bake for 25-35 minutes until biscuits are golden and puffed up.

Nutrition