Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
Quick, simple, and the perfect dinner idea that your entire family will love. This hearty and delicious Chicken Pot Pie Casserole is packed with tender chicken, crisp veggies, creamy sauce, and topped with buttery biscuits that will leave you satisfied and your tummy happy.
INGREDIENTS
1 can Grands biscuits 8 biscuits
2 tbsp butter
4 c. frozen vegetable variety corn, peas, carrots, green beans
4 c. shredded rotisserie chicken or any cooked chicken
2 c. milk
2 cans 10.5-oz. Cream of Chicken soup
Salt and pepper to taste
2 tbsp butter melted
1/2 tsp garlic powder
HOW TO MAKE CHICKEN POT PIE CASSEROLE
Step 1: Using a nonstick spray, grease a 9 x 13-inch pan.
Step 2: Prepare the oven. Preheat it to 375 degrees.
Step 3: On a baking sheet, place the biscuits. Pop in the preheated oven and bake for about 8 minutes. Take the biscuits out of the oven but keep the oven on.
Step 4: In the meantime, melt 2 tbsp butter in a large skillet over medium-high heat.
Step 5: Add the frozen vegetables to a large skillet and cook for about 10 to 15 minutes.
Step 6: To the skillet, add the chicken, milk, and cream of chicken soup, and season with salt and pepper. Stir well and cook for about 5 minutes until completely heated and bubbly hot.
Step 7: Into the prepared dish, pour the mixture and evenly spread.
Step 8: On top of the casserole, place the pre-baked biscuits, baked side down.
Step 9: In a small microwaveable dish, add 2 tbsp melted butter along with the garlic powder. Cover and heat in the microwave in 30-second intervals until melted.
Step 10: On top of the biscuits, pour the melted butter.
Step 11: Bake in the oven for about 10 to 12 minutes or until the biscuits are golden brown.
NUTRITION FACTS:
Calories: 454kcal | Carbohydrates: 45g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 637mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10067IU | Vitamin C: 19mg | Calcium: 208mg | Iron: 4mg
Ingredients
- 1 can Grands biscuits 8 biscuits
- 2 tbsp butter
- 4 c. frozen vegetable variety corn, peas, carrots, green beans
- 4 c. shredded rotisserie chicken or any cooked chicken
- 2 c. milk
- 2 cans 10.5-oz. Cream of Chicken soup
- Salt and pepper to taste
- 2 tbsp butter melted
- 1/2 tsp garlic powder
Instructions
Step 1: Using a nonstick spray, grease a 9 x 13-inch pan.
Step 2: Prepare the oven. Preheat it to 375 degrees.
Step 3: On a baking sheet, place the biscuits. Pop in the preheated oven and bake for about 8 minutes. Take the biscuits out of the oven but keep the oven on.
Step 4: In the meantime, melt 2 tbsp butter in a large skillet over medium-high heat.
Step 5: Add the frozen vegetables to a large skillet and cook for about 10 to 15 minutes.
Step 6: To the skillet, add the chicken, milk, and cream of chicken soup, and season with salt and pepper. Stir well and cook for about 5 minutes until completely heated and bubbly hot.
Step 7: Into the prepared dish, pour the mixture and evenly spread.
Step 8: On top of the casserole, place the pre-baked biscuits, baked side down.
Step 9: In a small microwaveable dish, add 2 tbsp melted butter along with the garlic powder. Cover and heat in the microwave in 30-second intervals until melted.
Step 10: On top of the biscuits, pour the melted butter.
Step 11: Bake in the oven for about 10 to 12 minutes or until the biscuits are golden brown.
