Description
Chicken Pot Pie Casserole just got even easier with the additional of buttery, flaky biscuits on top!
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 2–3 boneless, skinless, chicken breasts
- 1/4 cup unsalted butter
- 4 cups frozen mixed vegetables
- 1/4 cup all-purpose flour
- 2 1/4 cup low sodium chicken broth
- 3/4 cup heavy cream
- 16 ounce package refrigerated biscuits (we use Pillsbury Grands Original)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Dice chicken into bite-sized pieces.
- In a large pan or Dutch oven, heat olive oil over medium-high heat. Add chicken and sauté 10 minutes or until cooked through, stirring occasionally.
- Remove chicken from the pan and set aside.
- Add butter and vegetables to the pan and cook 5 minutes or until vegetables are warmed through.
- Add flour and stir to coat. Cook an additional 5 minutes.
- Add broth to the pan and scrape the bottom to deglaze.Â
- Stir in heavy cream and poultry seasoning.
- Reduce heat to medium and simmer 10 minutes or until thickened and bubbling.
- Â Return chicken and any juices to the pan. Stir to mix.
- Pour chicken pot pie filling into a 9 b y 13 inch baking dish.
- Top with biscuits.
- Bake 20 minutes or until biscuits are golden brown.
- Let the casserole sit for 10 minutes before serving.
Notes
Store leftovers in an airtight container up to 5 days. Reheat in microwave.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: main course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 4.4 g
- Sodium: 680.5 mg
- Fat: 15.8 g
- Carbohydrates: 24.8 g
- Fiber: 3.5 g
- Protein: 19.9 g
- Cholesterol: 79 mg