Ingredients
Scale
- 4 cups cooked chicken (shredded or diced)
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1/2 cup onion (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup chicken broth
- 1 cup heavy cream (or milk)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- 1 tablespoon olive oil (for sautéing)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Sauté the Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and celery, and sauté for about 3–4 minutes until softened.
Step 3: Prepare the Filling
- Stir in the shredded chicken and frozen mixed vegetables. Cook for another 2–3 minutes.
- Pour in the chicken broth and heavy cream. Stir in the garlic powder, dried thyme, salt, and pepper. Cook until heated through and slightly thickened, about 5 minutes.
Step 4: Assemble the Casserole
- Pour the chicken mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Tear the biscuit dough into pieces and place them evenly over the top of the chicken mixture.
Step 5: Bake
- Place the casserole in the preheated oven and bake for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.
Step 6: Serve
- Allow the casserole to cool for a few minutes before serving. Enjoy this comforting dish warm.
- Prep Time: 15
- Cook Time: 30