Description
Chicken Pot Pie Casserole With Biscuits is a delightful blend of rotisserie chicken, mixed vegetables, and creamy sauce topped with golden biscuits, making it a comforting and quick dinner option that everyone will love.
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 degrees F.
- Melt the butter in a large sauté pan over medium heat. Add the frozen vegetables and cook for 5-7 minutes.
- Stir in the cream of chicken and chicken stock, bringing the mixture to a simmer. Season to taste.
- Remove from heat, then mix in the chopped chicken and parsley. If the mixture is too thick, add a splash more stock.
- Pour the filling into a 9×13 baking dish and set aside.
- On a parchment-lined sheet pan, pre-bake the biscuits for half of their recommended cooking time. Once done, place them upside down on top of the filling in the baking dish.
- Bake for 10-12 minutes, until the filling is bubbly and the biscuits are golden brown.
Notes
Feel free to customize with your favorite vegetables.
If you like a thicker filling, reduce the amount of chicken stock used.
For added flavor, consider seasoning the chicken with herbs before mixing it into the casserole.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg