Chicken Pot Pie Casserole
This easy to make casserole has all the iconic pot pie flavors we all crave but without all the time consuming work.
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.