Chicken Pot Pie Casserole
A comforting Chicken Pot Pie Casserole layered with tender chicken, colorful vegetables, a creamy sauce, and topped with flaky biscuits. Perfect for family dinners.
Ingredients
For the casserole
- 4 cups cooked chicken, shredded or diced Use rotisserie chicken for convenience.
- 4 cups frozen mixed vegetables (corn, peas, carrots, green beans) You can substitute with fresh vegetables if desired.
- 2 cups milk Creates a creamy base for the casserole.
- 21 ounces cream of chicken soup Use two 10.5-ounce cans.
- 1 teaspoon salt Balances the flavors.
- ½ teaspoon black pepper For a subtle kick.
- ½ teaspoon garlic powder Adds flavor.
For the topping
- 8 pieces Grands biscuits These form the perfect golden-brown topping.
- 4 tablespoons butter, divided Adds richness and enhances flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with nonstick spray.
- Place the Grands biscuits on a baking sheet and bake for about 8 minutes until slightly golden. Remove from oven and set aside.
Cooking
- In a skillet over medium-high heat, melt 2 tablespoons of butter until bubbling.
- Add the frozen mixed vegetables to the skillet and sauté for 10 to 15 minutes until tender.
- Stir in the cooked chicken, milk, and cream of chicken soup into the skillet. Add salt and pepper, warming the mixture until bubbling, about 5 minutes.
Assembly
- Pour the chicken and vegetable filling into the prepared baking dish and spread evenly.
- Arrange the pre-baked biscuits on top of the filling.
- Melt the remaining 2 tablespoons of butter in a small bowl and combine with garlic powder. Brush this mixture over the biscuits.
Final Baking
- Bake the casserole for an additional 10 to 12 minutes, or until the biscuits are golden brown and the filling is bubbling.
Notes
Consider adding fresh herbs like thyme or rosemary for an enhanced flavor profile. Leftover rotisserie chicken can save time without compromising taste. Store leftovers in an airtight container in the fridge for up to 3 days.