Description
This Chicken Pot Pie Casserole With Biscuits is a flavorful and comforting dish made with tender chicken, vibrant mixed vegetables, and creamy sauce. It’s perfect for a quick dinner that satisfies the whole family!
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
- 2 10oz cans cream of chicken
- 2 cups chicken stock
- 1 store-bought rotisserie chicken, meat removed and shredded or chopped
- ½ cup chopped Italian parsley
- Salt and black pepper to taste
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat the oven to 400 degrees F.
- In a large sauté pan, melt the butter over medium heat. Add the frozen vegetables and cook for 5-7 minutes.
- Stir in the cream of chicken and chicken stock. Allow the mixture to simmer, seasoning to taste with salt and pepper.
- Remove from heat and mix in the chopped chicken and parsley. Adjust the consistency with more stock if necessary. Transfer the filling to a 9×13 baking dish.
- On a parchment-lined sheet pan, pre-bake the biscuits for half their recommended cooking time. Once done, place them upside down over the filling in the baking dish.
- Bake for 10-12 minutes until the filling is bubbly and the biscuits are golden brown.
Notes
For extra flavor, try using roasted garlic in the vegetable mixture.
Feel free to customize the vegetables according to your preferences or what you have on hand.
This casserole is perfect for leftovers; just store in an airtight container. Enjoy within 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg