Ah, Fall – the time for warm blankets, cozy sweaters, and hearty meals. As the cooler weather creeps up on us, I can already feel myself craving comfort food. And what’s more comforting than a good old-fashioned pot pie? Well, let me tell you, my Chicken Pot Pie Casserole recipe takes that classic dish to the next level.
First of all, let’s talk about the filling. I know many of you are familiar with my Rosalynn Daniels Turkey Pot Pie recipe, but trust me, it works just as well with chicken. The combination of veggies, savory spices, and tender meat is pure comfort in a dish. And since it’s already a one-pot meal, all you have to do is transfer it to your favorite casserole dish.
Now, here’s where we really take things up a notch – topping the casserole with pre-made biscuits. Game-changer, am I right? Not only does it add a delicious layer of flaky goodness, but it also saves you time. No need to fuss over a homemade crust or worry about cutting it into the perfect shape. Just pop those biscuits on top and let the oven do the rest.
But the best part of this Chicken Pot Pie Casserole is how inexpensive and easy it is to make. It’s the perfect weeknight dinner that won’t break the bank. And it’s so hearty, your family will be satisfied after just one serving.
So, if you’re looking for a cozy and comforting meal to enjoy as the leaves start to fall, give my Chicken Pot Pie Casserole a try. It’s a simple yet delicious dinner that will make everyone at the table happy – and isn’t that what good food is all about?
PrintChicken Pot Pie Casserole
Ingredients
1tbs butter
3c Shredded Chicken
3c Frozen vegetable medley (carrot, peas, corn, green beans)
1/2c Diced onion
2 Garlic cloves
1/4c All-purpose flour
2 Sprigs of fresh Rosemary
1tbs Italian parsley
1tsp salt
1tsp pepper
1 3/4c Chicken Broth
1/2c Heavy whipping cream
1 package of pre-made Biscuits of choice
Instructions
Pre-heat to 325
Heat butter over medium-high in a large skillet.
Add frozen vegetables, onion, garlic and cook until tender.
While stirring continuously, sprinkle flour into the mixture. Add salt, pepper, rosemary, parsley.
Once everything is evenly distributed over the vegetables, quickly add chicken broth.
Stir in heavy whipping cream.
Stir to make sure there are no flour lumps in the mixture.
Turn down heat to medium-low and simmer for 10 minutes.
You want the sauce to thicken but not too much because it will thicken more in the oven.
Stir in shredded chicken and sit to the side while you get the pie shell ready.
Transfer the filling to a 9×13 casserole dish.
Take your pre-made biscuits and cut in half.
Place them on top of the filling with a little space in between.
Bake for 30 -40 minutes and cool for 10 minutes.
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