Description
A comforting casserole featuring tender chicken, vibrant veggies, and topped with cheesy drop biscuits.
Ingredients
Scale
- 2 cups cooked, shredded chicken (thighs or breasts)
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup cremini or button mushrooms, sliced
- 1 can cream of chicken soup
- 1 cup chicken broth
- 2 tablespoons butter
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter and sauté the chicken until golden brown and fully cooked. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of butter, followed by diced carrots, celery, and mushrooms. Cook until they soften.
- Stir in cream of chicken soup and chicken broth, letting it simmer gently.
- Add the chicken, frozen peas, and any additional seasonings. Pour into a greased casserole dish.
- For the drop biscuits, mix flour, baking powder, and shredded cheese. Stir in milk and melted butter until just combined. Drop spoonfuls over the chicken mixture.
- Bake at 375°F (190°C) for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let cool slightly before serving.
Notes
Use rotisserie chicken for a quicker option. Experiment with different veggies or herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, casserole, comfort food, cheesy biscuits, family recipe
