Biscuit Chicken Pot Pie Casserole
This Biscuit Chicken Pot Pie Casserole has the classic flavor that you love from a pot pie. Skip the crust and just add biscuits instead. It's simple to make a recipe that you are going to love.
Ingredients
- 2 cups Chicken (cooked and shredded)
- 3 cups Mixed vegetables (I used corn, carrots, green beans, and peas)
- 4 tablespoons Butter
- ½ cup All purpose flour
- 1 ½ cup Milk
- 2 cups Chicken broth
- 1 can Cream of chicken soup
- 1 teaspoon Italian seasoning
- 1 package Canned biscuit dough
Instructions
- Start by cooking vegetables until tender. I cooked mine according to the package directions then set aside.
- Meanwhile, melt butter in a pot. Add flour and whisk. Slowly add milk and broth and whisk until combined and a thick sauce has formed.
- Add cream of chicken soup and Italian seasoning. Whisk again until well combined.
- Add chicken and prepared veggies to this and mix once again. Add to the bottom of your prepared casserole dish.
- Cook biscuits according to package directions.
- Add biscuits to the top of your casserole dish and serve.
Video
Notes
I have updated this recipe and changed the way I cook it. I used to place the biscuit dough on top before cooking but found that the underneath of the biscuit did not cook through and was soggy.
This time around I baked the biscuits on top and then placed them on the casserole after baked. If you want to cook the biscuits on top of the casserole I would try cutting them into smaller pieces so they cook through better.
Nutrition
Calories: 424kcalCarbohydrates: 48gProtein: 11gFat: 21gSaturated Fat: 7gCholesterol: 33mgSodium: 1128mgPotassium: 431mgFiber: 3gSugar: 4gVitamin A: 3805IUVitamin C: 11.5mgCalcium: 113mgIron: 3.6mg
Tried this recipe?Let us know how it was!