A Shortcut on a Classic!
Chicken pot pie casserole captures all the warmth and flavor of a classic Chicken Pot Pie but in a quicker and easier format. This main dish features juicy chicken, tender vegetables, and a creamy sauce all bubbling under a golden brown biscuit crust. Similar to our Bisquick Chicken Pot Pie, it’s a simple chicken dinner idea that’s perfect for busy weeknights or casual get-togethers. So ditch the complicated steps and flaky pie crust – this fall dinner idea offers a delicious shortcut that the whole family will love.
Ingredients
PREP TIME: 35 minutes COOK TIME: 22 minutes
1 (16.3-ounce) can refrigerated flaky-style biscuits – such as Pillsbury Grands® ¼ cup unsalted butter, divided 3 cups frozen mixed vegetables (frozen peas, green beans, carrots, and corn blend) – If you can’t find this blend, use ¾ cups of each vegetable. 2 tablespoons chopped fresh parsley ¼ teaspoon dried thyme ¼ cup all-purpose flour 2 cups lower-sodium chicken broth – or chicken stock ⅔ cup half-and-half 3 cups cooked chicken, cut into bite-size pieces – Cube Baked Chicken, a rotisserie chicken, or find a refrigerated package of pre-cooked and cubed chicken. garlic salt to taste ground black pepper to taste ½ teaspoon garlic powder
How to Make Chicken Pot Pie Casserole
Recipe Video Recipe Video Recipe Video
