Chicken Pot Pie Casserole
Enjoy this non-traditional chicken pot pie casserole. It’s an easy layered casserole with a lovely soft biscuit mix topping.
Ingredients
Scale
- 4 tablespoons melted unsalted butter
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 teaspoons poultry seasoning (divided use)
- 1 1/2 teaspoons dried thyme (divided use)
- 2 cups frozen peas and carrots (thawed)
- 1/2 cup chopped onion
- 1 4-ounce jar pimientos (drained)
- 1/2 teaspoon freshly ground black pepper
- 2 cups buttermilk baking mix (e.g., Bisquick, Pioneer)
- 1/4 teaspoon onion powder
- 1 1/2 cups whole milk
- 1 cup chicken broth
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375 F and add the melted butter to a 3-quart baking dish.
Credit: Diana Rattray - Dice the chicken breasts into bite-size pieces and spread over the melted butter.
- Sprinkle half of the poultry seasoning and half of the thyme over the chicken.
Credit: Diana Rattray - Top with the thawed peas and carrots, onions, and pimientos.
Credit: Diana Rattray - Combine the baking mix with the onion powder and the remaining sage and thyme. Stir in the milk just until blended. Pour the baking mix mixture over the casserole.
- Whisk the chicken broth with the cream of chicken soup and pour over the biscuit mix layer. Sprinkle the cheese over the casserole.
Credit: Diana Rattray - Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
Credit: Diana Rattray - Serve with a salad or fresh vegetables. Enjoy!
Credit: Diana Rattray
Find it online: https://classic-recipes.com/chicken-pot-pie-casserole/
