Description
This Chicken Pot Pie Casserole With Biscuits offers irresistible flavors with easy preparation. Enjoy this comforting meal made with chicken, veggies, and flaky biscuits.
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 Italian parsley
- salt to taste
- black pepper to taste
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a large sauté pan over medium heat. Cook the frozen vegetables for 5-7 minutes.
- Stir in the cream of chicken and chicken stock. Bring to a simmer and season to taste with salt and pepper.
- Remove from heat, then mix in the shredded chicken and chopped parsley. Adjust the sauce's consistency with more stock if necessary.
- Pour the filling into a 9×13 baking dish and set aside.
- Pre-bake the biscuits on a parchment-lined sheet pan for half their recommended cooking time. Then, place them upside down on top of the filling.
- Bake the casserole for 10-12 minutes or until the filling is bubbly and biscuits are golden brown.
Notes
Feel free to use fresh vegetables if preferred.
You can substitute the rotisserie chicken with leftover chicken or turkey.
Adjust the thickness of the sauce by adding more stock as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg},