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
- 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.
- 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.
- Top with the thawed peas and carrots, onions, and pimientos.
- 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.
- Bake the casserole for 40 to 55 minutes or until the top is golden brown and the edges are bubbly.
- Serve with a salad or fresh vegetables. Enjoy!
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