Description
This Chicken Pot Pie Casserole With Biscuits is a comforting dish full of flavor and easy prep. With tender chicken, hearty vegetables, and golden biscuits, it’s perfect for a quick dinner or a cozy meal at home.
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 Italian parsley, chopped
- Salt and 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 vegetables and cook for 5-7 minutes.
- Stir in the cream of chicken and chicken stock, bringing it to a simmer. Season with salt and pepper to taste.
- Remove from heat, add the chopped chicken and parsley, and mix well. If the mixture is too thick, add more stock. Transfer the filling to 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. Afterward, place them upside down on the filling in the baking dish. Bake for an additional 10-12 minutes until the filling is bubbly and the biscuits are golden brown.
Notes
Feel free to customize the vegetables based on your preference or what you have on hand.
For a healthier option, you can use whole wheat biscuits or reduce the amount of butter.
This dish can be made ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg