Description
This Chicken Pot Pie Casserole With Biscuits features a rich and creamy filling with shredded chicken and veggies, topped with flaky biscuits for a comforting meal that’s easy to whip up and perfect for family dinners.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 12oz bag frozen mixed vegetables
- 2 10oz cans cream of chicken
- 2 cups chicken stock
- 1 store-bought rotisserie chicken
- ½ cup chopped Italian parsley
- salt to taste
- 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 mixed vegetables and sauté for 5-7 minutes.
- Stir in the cream of chicken and chicken stock, bringing the mixture to a simmer. Season with salt and black pepper.
- Remove from heat, then stir in the shredded chicken and chopped parsley. If the filling is too thick, add a bit more stock. Pour the filling into a 9×13 baking dish.
- On a parchment-lined sheet pan, pre-bake the biscuits for half of the recommended cooking time. Once done, place the biscuits upside down on top of the filling in the baking dish.
- Bake for an additional 10-12 minutes or until the filling is bubbly and the biscuits are golden brown.
Notes
Feel free to customize the mixed vegetables to your taste.
If you prefer a thicker filling, reduce the amount of chicken stock added.
You can use homemade chicken stock for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg