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Chicken Pot Pie Casserole

A comforting casserole that combines tender chicken, hearty vegetables, and flaky biscuits, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can Pillsbury Grands Biscuits (8 biscuits)
  • 2 tablespoons butter For sautéing the vegetables
  • 1 small package frozen vegetable mix (carrots, peas, corn, green beans)
  • 2 cooked, shredded chicken breasts
  • 1 to 2 cups chicken broth Use as needed for consistency
  • 1 can cream of chicken soup (regular size)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. In a large saucepan, melt the butter over medium heat.
  3. Add the frozen vegetable mix and cook for 5 to 7 minutes until tender. Season with salt and pepper.
  4. Stir in 1 cup of chicken broth and the can of cream of chicken soup.
  5. Let the mixture simmer for about 1 minute to thicken, adjusting salt and pepper as needed.
  6. Turn off the heat and stir in the shredded chicken until fully combined.
  7. If the mixture is too thick, add more chicken broth, up to 2 cups, to reach your desired consistency.
  8. Place the biscuits on a parchment-lined sheet pan and bake for half the time indicated on the can, around 5 to 7 minutes.
  9. Butter a 13×9 inch baking dish.
  10. Pour in the chicken and vegetable filling.
  11. Top with the partially baked biscuits, flipping them over for even cooking.
  12. Bake an additional 10 minutes, or until the biscuits are golden and the filling is bubbling.
  13. Let the casserole cool for 5 minutes before serving.

Notes

Leftovers can be stored in the fridge for up to 3 days. Freeze before baking for up to three months. Add fresh herbs for flavor enhancement and customize with preferred vegetables.