Description
This Chicken Pot Pie Casserole With Biscuits brings comforting flavors together in a single dish. Featuring rotisserie chicken, creamy sauce, and comforting biscuits, it’s perfect for a quick dinner that pleases the whole family.
Ingredients
Scale
- 2 tbsp unsalted butter
- 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 chopped Italian parsley
- salt and black pepper to taste
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat your oven to 400 degrees F.
- Melt the butter in a large sauté pan over medium heat. Add frozen vegetables and cook for 5-7 minutes.
- Stir in the cream of chicken and chicken stock. Allow the mixture to simmer and season it to taste.
- Remove the pan from heat and mix in the chopped chicken and parsley. If the sauce is too thick, add a little 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 their recommended cooking time. After they're done, place them upside down onto the filling in the baking dish. Bake for 10-12 minutes or until the filling bubbles and the biscuits are golden brown.
Notes
Ensure to adjust seasoning according to your taste preferences.
For added flavor, consider using homemade chicken stock if available.
Feel free to substitute vegetables with your favorites or what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg