Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole made with Halladay's Chicken Pot Pie Soup Mix is a heartwarming and delectable dish that brings the essence of a traditional pot pie into a convenient, easy-to-make casserole. This casserole features a creamy, savory filling composed of tender, diced chicken, sweet corn, and vibrant peas and carrots, all thickened to perfection with Halladay's soup mix. Topped with golden-brown biscuits that bake to a light, fluffy perfection, the casserole offers a delightful contrast between the rich, creamy filling and the crisp, buttery topping. Ideal for family dinners or gatherings, this Chicken Pot Pie Casserole delivers the comforting, nostalgic flavors of a classic pot pie with minimal effort, making it a perfect go-to for a cozy, satisfying meal.

Chicken Pot Pie Casserole Recipe

Ingredients:

• 1 package Halladay's Chicken Pot Pie Soup Mix
• 1 lb cooked, diced chicken
• 4 cups chicken broth
• 1 cup milk
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1 can (16.3 oz) refrigerated biscuit dough

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, combine the Halladay's Chicken Pot Pie Soup Mix, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the diced chicken, peas and carrots, and corn to the pot. Stir well and cook for another 5 minutes.
4. Pour the mixture into a greased 9x13-inch baking dish.
5. Arrange the biscuit dough pieces on top of the filling.
6. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
7. Let cool slightly before serving.