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chicken pot pie

A comforting and creamy chicken pot pie casserole with tender chicken, vegetables, and a flaky biscuit topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ounces Cream Cheese (softened)
  • 10.5 ounces Cream of Chicken Soup (low-fat is fine)
  • 0.5 cup Nonfat Milk
  • 12 ounces Thawed Mixed Vegetables
  • 2 cups Shredded Rotisserie Chicken
  • 0.5 teaspoon Onion Powder
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Ground Black Pepper
  • 1.5 cups All-purpose Flour
  • 2.25 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 0.25 cup Unsalted Butter (diced)
  • 0.5 cup Buttermilk

Method
 

Preparation Steps
  1. Preheat oven to 375°F. Spray a 2-3 quart casserole dish with nonstick cooking spray.
  2. Whisk together the cream cheese, cream of chicken soup, and nonfat milk until combined. Stir in vegetables, chicken, and pepper. Transfer mixture to casserole dish.
  3. Combine flour, baking powder, and salt in a large bowl. Cut in butter until in small pieces. Stir in buttermilk to form a dough. Drop pieces of dough over the casserole.
  4. Bake for 30-40 minutes until filling is bubbling and biscuits are golden. Rotate pan halfway through for even baking.

Notes

This casserole is perfect for a cozy family dinner with minimal prep.