Chicken Pot Pie Casserole
Chicken Pot Pie Casserole has everything you love about chicken pot pie, but it's baked in a casserole dish!
Prep Time10 minutes mins
Cook Time22 minutes mins
Total Time32 minutes mins
Course: Dinner
Cuisine: American
Keyword: chicken dinner ideas, chicken pot pie casserole, weeknight meal
Servings: 8 servings
Calories: 154kcal
- 2 tbsp butter unsalted
- 1 12oz bag frozen mixed vegetables (corn, carrots, peas, green beans, etc.)
- 2 10oz cans cream of chicken
- 2 cups chicken stock
- 1 store-bought rotisserie chicken meat removed and shredded or chopped
- ½ cup Italian parsley chopped
- salt and black pepper to taste
- 1 can Pilsbury Grand biscuits
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.
Add the cream of chicken and chicken stock. Bring to a simmer and season to taste.
Remove from the heat and add the chopped chicken and parsley and stir to combine. If the sauce is too thick, add a little more stock. Pour filling into a 9x13 baking dish and set aside.
On a parchment lined sheet pan, “pre-bake” the biscuits for half their recommended cooking time. Once done, remove them and place them upside down onto the filling in the baking dish. Bake for 10-12 minutes or until the filling is bubbly and biscuits are golden brown.
Calories: 154kcal | Carbohydrates: 2g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 73mg | Sodium: 306mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.4mg