Description
A comforting and lightened-up classic, this Quick Healthy Chicken Pot Pie Casserole comes together in a flash, perfect for a cozy weeknight meal.
Ingredients
2 cups (300g) cooked chicken, shredded or cubed
1 bag (12 oz / 340g) frozen mixed vegetables (peas, carrots, corn, beans)
1 can (10.5 oz / 298g) condensed cream of chicken soup (or healthy alternative)
1/2 cup (120ml) milk
1/2 tsp dried thyme
1/4 tsp black pepper
1 can (8 count) refrigerated biscuits
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, mix the chicken, frozen vegetables, soup, milk, thyme, and pepper until well combined.
Pour the mixture evenly into a 9×9 inch baking dish.
Cut each biscuit into quarters and arrange them evenly over the chicken mixture.
Bake for 20-25 minutes until the biscuits are golden brown and cooked through.
Let stand for 5 minutes before serving.
Notes
Brush the tops of the biscuits with a little melted butter for extra color and crispness.
Using rotisserie chicken dramatically speeds up preparation time.
For a healthier option, choose a reduced-sodium cream of chicken soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sodium: 450mg
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken pot pie, healthy casserole, quick chicken dinner, easy pot pie, biscuit topping, weeknight meal, comfort food, chicken and vegetables
