Description
This Chicken Pot Pie Casserole With Biscuits combines tender chicken, hearty vegetables, and a buttery biscuit crust, making it a delightful comfort food. It’s a quick and satisfying meal, perfect for family dinners and gatherings.
Ingredients
Scale
- 2 tbsp butter unsalted
- 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 Italian parsley chopped
- salt and black pepper to taste
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat the oven to 400°F.
- Melt butter in a large sauté pan over medium heat. Add frozen vegetables and cook for 5-7 minutes until tender.
- Incorporate cream of chicken and chicken stock into the pan. Allow it to simmer and season with salt and pepper to taste.
- Remove from heat, mix in shredded chicken and chopped parsley. Adjust with more stock if the filling is too thick, then pour into a 9×13 baking dish.
- Pre-bake biscuits on a parchment-lined sheet pan for half of the recommended cooking time. Flip them upside down and arrange them over the filling in the baking dish. Bake for 10-12 minutes until filling is bubbly and biscuits are golden brown.
Notes
Feel free to adjust the vegetables based on your preference or what you have on hand.
For an extra touch, add some shredded cheese on top before baking the biscuits.
This dish is best served hot and can be stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg