Description
Chicken Pot Pie Casserole is a comforting and delicious twist on the classic chicken pot pie. Instead of using a traditional pie crust, this recipe layers a creamy chicken and vegetable filling in a casserole dish topped with flaky pre-baked biscuits for a quick, easy, and satisfying dinner the whole family will love.
Ingredients
Filling
- 2 tbsp unsalted butter
- 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
- 2 10oz cans cream of chicken soup
- 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
Topping
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F to prepare for baking the casserole.
- Cook Vegetables: In a large sauté pan, melt the butter over medium heat. Add the frozen mixed vegetables and cook for 5-7 minutes until tender but not mushy.
- Make Sauce: Stir in the cream of chicken soup and chicken stock. Bring the mixture to a simmer and season with salt and black pepper to taste.
- Add Chicken and Parsley: Remove the pan from heat. Stir in the shredded rotisserie chicken and chopped Italian parsley, combining well. Adjust consistency by adding more chicken stock if the sauce is too thick.
- Assemble Casserole: Pour the chicken and vegetable filling evenly into a 9×13 inch baking dish and set aside.
- Pre-bake Biscuits: On a parchment-lined sheet pan, partially bake the biscuits for half of the time recommended on the package.
- Top Casserole: Remove the biscuits from the sheet pan and carefully place them upside down onto the chicken filling in the casserole dish.
- Bake Final Dish: Bake the casserole in the preheated oven for 10-12 minutes or until the filling is bubbly and the biscuits are golden brown and cooked through.
Notes
- Use fresh or leftover cooked chicken if rotisserie chicken is unavailable.
- You can substitute mixed frozen vegetables with any preferred combination.
- For a richer filling, add a splash of cream or milk to the sauce mixture.
- If biscuits brown too quickly, loosely cover casserole with foil during baking.
- This recipe is easily doubled or halved depending on serving size needs.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
