Description
This Easy Chicken Pot Pie Casserole combines tender shredded chicken with a creamy vegetable filling, topped with flaky refrigerated biscuit rounds for a comforting and simple dinner option. Ready in under an hour, it’s perfect for a busy weeknight meal that pleases the whole family.
Ingredients
Scale
Filling Ingredients
- 1/4 cup butter
- 1 onion, diced
- 3 cups frozen mixed vegetables
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked shredded chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 8 refrigerated biscuit rounds
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Onions: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
- Add Vegetables and Garlic: Stir in the frozen mixed vegetables and minced garlic. Cook for an additional 3 minutes, allowing the vegetables to slightly soften and the garlic to become fragrant.
- Incorporate Flour: Sprinkle the all-purpose flour over the vegetable mixture and stir thoroughly to coat everything evenly, which will help thicken the sauce later.
- Add Liquids and Thicken: Slowly pour in the chicken broth and milk while whisking constantly to prevent lumps. Continue to simmer the mixture, stirring occasionally, until it thickens to a creamy consistency, about 5 to 7 minutes.
- Mix in Chicken and Season: Stir in the shredded cooked chicken along with salt and black pepper. Mix everything well, then transfer the filling evenly into the prepared baking dish.
- Top with Biscuits: Arrange the refrigerated biscuit rounds on top of the filling in a single layer, covering the entire surface.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and fully cooked through.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly.
Notes
- Use cooked shredded chicken from rotisserie or leftover chicken to save time.
- Feel free to use fresh vegetables instead of frozen; adjust cooking time accordingly.
- For a richer flavor, substitute milk with half-and-half or cream.
- If refrigerated biscuits are unavailable, you can use biscuit dough from scratch or substitute with puff pastry sheets.
- Letting the casserole rest before serving helps the filling thicken and makes serving easier.
