This chicken pot pie casserole is made of a creamy base loaded with vegetables and chicken, topped with buttery, flaky biscuits. It’s an easy dinner recipe that even the pickiest eaters will love.
We love this recipe because it has a simple recipe list, full of pantry staples. It’s easy to keep these ingredients on hand and save them for a day when you’re craving chicken pot pie.
This recipe is topped with buttery, flaky Grands biscuits. It’s a tasty twist on classic chicken pot pie, which is made in a pie crust.
- 1 can Grands biscuits 8 biscuits
- 1 tablespoon butter
- 2 cups frozen vegetable variety corn, peas, carrots, green beans
- 2 cups shredded rotisserie chicken or any cooked chicken
- 1 cup milk
- One can Cream of Chicken soup
- Salt and pepper to taste
- 2 tablespoons butter melted
- 1/2 teaspoon garlic powder
INSTRUCTIONS
- Spray a 9x13 pan with nonstick spray.
- Preheat the oven to 375 degrees.
- Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven but leave oven on.
- While biscuits are pre-baking, in a large skillet over medium-high heat melt the 1 tablespoon of butter.
- Add the frozen vegetables and cook for 10-15 minutes.
- Add the chicken, milk and cream of chicken soup, salt and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is fully heated and bubbly hot.
- Pour into prepared 9x13 dish and spread evenly.
- Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
- Place the butter in a small microwaveable dish along with the garlic powder. Microwave until melted (30 second intervals, covered).
- Pour the melted butter over the top of the biscuits.
- Place the casserole in the oven and bake for 10-12 minutes or until the biscuits are golden brown.
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