Description

Enjoy a comforting bowl of Chicken Pot Pie Casserole With Biscuits, featuring tender chicken, savory vegetables, and a flaky biscuit topping—ideal for quick and satisfying meals any night of the week!

Ingredients

Scale

2 tbsp butter unsalted
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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F.
Melt the butter in a large sauté pan over medium heat. Add the frozen vegetables and cook for 5-7 minutes.
Stir in the cream of chicken and chicken stock, bringing the mixture to a simmer. Season with salt and pepper to taste.
Remove from heat, and mix in the chopped chicken and parsley. If the sauce appears too thick, add extra 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 the time indicated on the package. Then, invert the biscuits onto the filling in the baking dish. Bake for 10-12 minutes until the filling is bubbly and the biscuits are golden brown.

Notes

Feel free to use fresh vegetables if you prefer. Just cook until tender before adding to the mix.
You can easily substitute the rotisserie chicken with leftover turkey for a delightful variation.
Store any leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 22g
Cholesterol: 50mg