Chicken Pot Pie Casserole
This cozy casserole brings together a creamy chicken-and-vegetable base topped with fluffy, golden Pillsbury Grands biscuits for the perfect comfort meal.
Chicken Pot Pie Bake
Ingredients
| Ingredient | Amount |
|---|---|
| Pillsbury Grands Biscuits | 1 can (8 biscuits) |
| Butter | 2 tablespoons |
| Frozen mixed vegetables (peas, carrots, corn, green beans) | 1 small bag |
| Cooked, shredded chicken breasts | 2 |
| Chicken broth | 1–2 cups |
| Cream of chicken soup | 1 regular can |
| Salt and pepper | To taste |
Instructions
1. Preheat the Oven
Warm your oven to 400°F (200°C).
2. Cook the Vegetables
Melt the butter in a large saucepan over medium heat. Add the frozen vegetables and sauté them for 5–7 minutes, just until they soften. Season lightly with salt and pepper.
3. Prepare the Sauce
Pour in 1 cup of chicken broth and stir in the cream of chicken soup. Let the mixture gently simmer for about a minute to thicken. Adjust seasonings as needed.
4. Add the Chicken
Remove the pan from the heat and fold in the shredded chicken. If the mixture seems overly thick, add additional broth—up to the full 2 cups—to reach the consistency you like.
5. Par-Bake the Biscuits
Arrange the biscuits on a baking sheet lined with parchment. Bake them for half of the time listed on the package—usually 5–7 minutes. Set aside once partially baked.
6. Assemble the Bake
Grease a 13×9-inch baking dish with butter. Spread the chicken-and-vegetable mixture evenly in the pan. Place the partially baked biscuits on top, flipping each one so both sides cook evenly. Bake for another 10 minutes, or until the biscuits are deep golden and the filling is bubbling.
7. Cool and Serve
Let the dish rest for about 5 minutes before serving.
