Chicken Pot Pie Casserole
A low effort way to get all the goodness of a chicken pot pie!
This casserole was a super comforting meal that I made during pandemic times. It calls for chicken and we were having such problems finding fresh chicken in our meat department, so I opted for canned chicken. It’s obviously not as good as fresh chicken, but it worked in a pinch and it was a great hack for us to still be able to have chicken recipes when it was unavailable. I really love this recipe because my family (who likes pot pie) gets to have pot pie flavors and I don’t have to eat pie crust. It’s a win-win!
What You Need:
1 can Grands biscuits (8 count)
4 Tbsp. unsalted butter, divided
4 cups frozen vegetable mix (corn, peas, carrots, green beans)
4 cups cooked chicken
2 cups milk
2 cans (10.5 oz each) cream of chicken soup
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
Directions:
Place biscuits on a baking sheet and pre-bake in a preheated 375 degree oven for 8 minutes.
Meanwhile in a large skillet over medium-high heat, melt 2 Tbsp. of butter.
Add frozen vegetables and cook for 10 to 15 minutes.
Add chicken, milk, cream of chicken soup, salt, and pepper. Stir and cook for 5 minutes until bubbly hot.
Pour into a greased 9x13-inch casserole dish and spread evenly.
Place pre-baked biscuits on top of the casserole baked side down.
In a microwave, melt remaining 2 Tbsp. butter with garlic powder. Pour over the biscuits.
Bake for 10 to 12 minutes. Remove from oven and tent with foil.
Bake for an additional 10 to 12 minutes or until biscuits are golden brown.
Recipe from Spaceships & Laser Beams
