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Chicken Pot Pie Casserole

A comforting and hearty chicken pot pie casserole with a buttery biscuit topping and a rich, creamy filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded (use Halal chicken)
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1 can (10.5 oz) cream of chicken soup (ensure it's Halal certified)
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 can (16 oz) refrigerated biscuit dough (ensure it's Halal-friendly)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, salt, and pepper. Stir until well incorporated.
  3. Spread the chicken and vegetable mixture evenly in a greased 9x13-inch casserole dish.
  4. Sprinkle the shredded cheese over the chicken mixture, covering it evenly.
  5. Open the can of biscuit dough and cut each biscuit into quarters. Evenly distribute the biscuit pieces over the top of the cheese layer.
  6. Place the casserole in your preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
  7. Allow the casserole to cool for a few minutes before serving.

Notes

Store leftovers covered in plastic wrap or foil in the refrigerator for up to three days, or freeze for up to three months. Reheat in the oven at 350°F (175°C) for best results.