Easy Homemade Chicken Pot Pie Casserole

• 3 cups cooked chicken, diced or shredded
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn (optional)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 can (16 oz) refrigerated biscuit dough

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet over medium heat, melt the butter.

3. 3

   Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir until it forms a smooth paste (roux) and cook for about 1-2 minutes until bubbly and slightly golden.

4. 4

   Slowly whisk in the chicken broth and milk, stirring as the mixture thickens, about 3-5 minutes.

5. 5

   Stir in your cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove from heat.

6. 6

   Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.

7. 7

   Open the can of biscuit dough, separate into individual biscuits, flatten each slightly, and arrange on top of the chicken mixture, leaving space for expansion.

8. 8

   Bake for 25-30 minutes, or until the biscuits are golden brown and thoroughly cooked.

9. 9

   Let the casserole rest for about 5 minutes before serving.