Swoon! Does anything make a mom’s heart happier than when her kids cook up and surprise her with a delicious meal? As a mom, there’s a deep sense of relief knowing that even after I’m long gone, my boys have the skill set needed to feed themselves healthy, nutritious food, and they won’t starve to death without me around to cook for them. What a lovely surprise when a meal prepared by my son turned out just as good as anything that I’ve ever served up, even better actually! As much as I love puttering around the kitchen cooking, I also love it when someone else takes charge and cooks dinner once in a while. This is an outstanding tasty meal that comes together easily using a few shortcut ingredients. Be sure to bookmark this one…it’s a keeper!!!
Preheat oven to 375℉.
Place biscuits on a baking sheet and par-bake biscuits for 8 minutes.
Remove biscuits from the oven and set them aside. Be sure to leave the oven on.
While the biscuits are baking, spray a 13X9 inch oven safe casserole dish. Set aside.
Place half the butter in a pot over medium heat. Add frozen vegetables to the pot and stir with the butter. Cook for 5 minutes or until heated through.
Use your favorite frozen veggies. Any combination of corn, peas, green beans, broccoli, or carrots. A can of sliced mushrooms would also be a delicious addition.
Add the 2 cans cream of chicken soup, milk, shredded chicken meat, salt, pepper, and garlic powder to the pot.
MONEY SAVING TIP: If you are using a rotisserie chicken, use the carcass and skin to make bone broth. Place it in a large pot and cover with water. Bring to a boil and simmer for 90 minutes. Remove from heat and allow broth to come to room temperature. Strain broth and toss the carcass and skin. Store broth in the refrigerator for up to 2 weeks in an airtight container such as a mason jar.
Stir to combine all the ingredients. Heat mixture for 10 minutes or until the filling mixture is hot and bubbly and completely heated through.
Transfer filling into the prepared casserole dish.
Place par-baked biscuits, baked side down and raw side up, on top of the filling in the casserole dish.
Melt remaining 2 tablespoons butter. Baste the tops of the biscuits with the melted butter.
Bake for 10 minutes, tent casserole with a piece of foil and bake for an additional 10-12 minutes or until the biscuits are a rich golden brown.
To serve, spoon filling over a bed of creamy mashed potatoes. Because Chicken Pot Pie topped with flakey, buttery biscuits isn’t decadent enough, you gotta add a bed of mashers on the bottom!
Top each serving with a biscuit and garnish with a sprinkle of freshly chopped chives.
This meal is off the charts delicious! The ultimate comfort food! It’s oh so easy to make and comes together in no time using a few convenience items like canned soup, frozen vegetables, rotisserie chicken meat, and refrigerated biscuits. It’s what I often call a halfway homemade meal, that’s made with love.
This is an easy to execute meal that you can get on the table in short order. The comfort food we all crave when the weather gets cold and we want a warm bowl of creamy goodness to warm us up from the inside out. Give this recipe a try, you are going to love it!
Chicken Pot Pie Casserole
Equipment
- 13X9 inch baking dish
Ingredients
- 1 can Grands refrigerated biscuits
- 4 tbsp butter
- 4 cups frozen vegetables, any combination of corn, peas, carrots, green beans, or broccoli
- 4 cups cooked chicken, shredded
- 2 cans Cream of Chicken soup
- 2 cups whole milk
- 1 tsp garlic powder
- 1 tsp salt, or to taste
- ½ tsp pepper
- 1 tbsp freshly chopped chives, for garnish
- mashed potatoes, optional
Instructions
- Preheat oven to 375℉.
- Place biscuits on a baking sheet and par-bake biscuits for 8 minutes.
- Remove biscuits from oven and set aside. Leave oven on.
- While the biscuits are baking, spray a 13X9 inch oven safe casserole dish. Set aside.
- Melt half the butter in a pot over medium heat.
- Add frozen vegetables to the pot and stir with the butter. Cook for 5 minutes or until heated through.
- Add the cream of chicken soup, milk, shredded chicken meat, salt, pepper, and garlic powder to the pot.
- Stir to combine.
- Heat mixture for 10 minutes or until the filling mixture is hot and bubbly and completely heated through.
- Transfer filling into the prepared casserole dish.
- Place par-baked biscuits, baked side down and raw side up, on top of the filling in the casserole dish.
- Melt remaining 2 tablespoons butter. Baste the tops of the biscuits with the melted butter.
- Bake for 10 minutes, tent casserole with a piece of foil and bake for an additional 10-12 minutes.
- To serve: Spoon filling over a bed of mashed potatoes, top each serving with a biscuit and garnish with a sprinkle of freshly chopped chives.
Did You Make This?
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1 Corinthians 10:31
Remember…Jesus ❤️’s you!