Description
This Chicken Pot Pie Casserole is a cozy comfort food. It features shredded chicken, colorful vegetables, and a creamy sauce topped with golden biscuits.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz wide egg noodles
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1 can refrigerated biscuit dough (8-count)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and cook until translucent. Add garlic and cook for 30 seconds.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in chicken broth and then the milk. Stir constantly until the sauce thickens, about 4-5 minutes.
- Season with salt, pepper, thyme, and paprika.
- Add shredded chicken, thawed vegetables, and cooked noodles. Stir to combine evenly.
- Preheat oven to 375°F (190°C). Transfer mixture into a greased 9×13-inch baking dish and spread evenly.
- Top with biscuits, spacing them slightly apart.
- Bake uncovered for 20-25 minutes or until biscuits are golden and cooked through.
- Let rest for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
- This dish is great for meal prep.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Chicken Pot Pie Casserole, comfort food, easy dinner, casserole recipe