Chicken Pot Pie Casserole

1. Preheat Oven

• Preheat to 400°F (200°C).

2. Make the Filling

• In a large skillet or saucepan, melt butter over medium heat.
• Sauté onions and garlic until soft.
• Stir in flour and cook 1–2 minutes to form a roux.
• Gradually add chicken broth and milk, stirring until smooth and thickened.
• Season with thyme, salt, and pepper.
• Add cooked chicken and mixed vegetables. Stir everything together.

3. Assemble the Casserole

• Pour the filling into a greased 9×13-inch baking dish.
• Top with biscuit dough pieces or lay puff pastry over the top.
• If using puff pastry, score the top lightly for ventilation.

4. Bake

• Bake for 20–25 minutes or until the topping is golden brown and cooked through.
• Let rest for 5 minutes before serving.

Tips:

• You can use rotisserie chicken to save time.
• Add extra seasoning like garlic powder or paprika for more flavor.
• For a lower-carb version, skip the crust and serve as a creamy chicken and veggie bake.