Description
This Chicken Pot Pie Casserole with Biscuits offers a comforting blend of flavors. Featuring rotisserie chicken, creamy filling, and fluffy biscuits, it’s perfect for a quick family meal.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 12oz bag frozen mixed vegetables
- 2 10oz cans cream of chicken soup
- 2 cups chicken stock
- 1 store-bought rotisserie chicken, meat removed and shredded
- ½ cup chopped Italian parsley
- Salt and black pepper to taste
- 1 can Pillsbury Grand biscuits
Instructions
- Preheat the oven to 400 degrees F.
- In a large sauté pan, heat the butter over medium heat until melted. Add the frozen vegetables and cook for 5-7 minutes.
- Stir in the cream of chicken and chicken stock. Bring to a simmer and season to taste.
- Remove from heat, then add the chopped chicken and parsley, stirring to combine. If the sauce appears too thick, add more stock as needed. Transfer the filling into a 9×13 baking dish.
- On a parchment-lined sheet pan, 'pre-bake' the biscuits for half their recommended cooking time. Once done, flip them upside down onto the filling in the baking dish. Bake for 10-12 minutes or until the filling is bubbly and the biscuits are golden brown.
Notes
For quicker prep, use a rotisserie chicken.
Feel free to customize the mixed vegetables based on your preference.
Ensure the biscuits are upside down for even cooking.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 330
- Sugar: 2g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg