Description
Enjoy a quick and comforting Chicken Pot Pie Casserole With Biscuits that highlights creamy chicken and vegetable filling topped with golden biscuits. Perfect for family dinners!
Ingredients
Scale
- 2 tbsp butter unsalted
- 1 12oz bag frozen mixed vegetables
- 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. Bring the mixture to a simmer and season with salt and pepper to taste.
- Remove from heat, add chopped chicken and parsley, and stir to combine. If the sauce is too thick, incorporate a bit more 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 their recommended time. After baking, place the biscuits upside down on top of the filling in the baking dish.
- Bake for an additional 10-12 minutes until the filling bubbles and the biscuits become golden brown.
Notes
Feel free to adjust the seasoning based on personal preference.
For added flavor, consider using homemade chicken stock instead of store-bought.
You can substitute the rotisserie chicken with leftover cooked chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg