Chicken Pot Pie Casserole with Biscuits


Here’s a recipe for Chicken Pot Pie Casserole with Biscuits:


10 oz pre-cooked chicken breast, cubed

1 onion, chopped

3 cups chicken broth

1/3 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

6 tbsp unsalted butter

1 cup heavy cream

12 oz frozen mixed vegetables

8 biscuits


Preheat the oven to 400°F.

Melt 6 tbsp of butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

Add the flour, salt, and black pepper to the skillet and stir well to combine. Cook for 1-2 minutes, stirring constantly.

Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a boil and cook for 1-2 minutes until thickened.

Add the chicken and frozen vegetables to the skillet and stir well to combine.

Transfer the chicken and vegetable mixture to a 9×13 inch baking dish.

Cut the biscuits into quarters and place them on top of the chicken mixture.

Bake for 20-25 minutes or until the biscuits are golden brown and the filling is hot and bubbly.

Serve hot and enjoy!

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