Cheddar Bay Chicken Pot Pie Casserole
A hearty casserole featuring shredded chicken, colorful vegetables, and topped with Cheddar Bay biscuits for a comforting twist on traditional chicken pot pie.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 package Cheddar Bay biscuit mix
- 1/2 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, and half of the cheddar cheese. Stir well to combine.
- Pour the chicken mixture into a greased casserole dish.
- In another bowl, prepare the Cheddar Bay biscuit mix according to package directions, adding water as needed.
- Drop spoonfuls of the biscuit mixture on top of the chicken mixture.
- Sprinkle the remaining cheddar cheese over the biscuits.
- Bake for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let it cool slightly before serving.
Notes
This casserole can be made ahead of time. Add herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg