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Chicken pot pie is a classic fall and winter dinner that is so warm and comforting on a cold day. But instead of using pie crust for this chicken pot pie, it is made into a casserole topped with biscuits for a delicious fall dinner. This casserole is so quick and easy to make, especially if you use leftover or rotissery chicken. Everyone will love this warm casserole for the perfect comfort food meal.
The sauce for the casserole is prepared like a chicken pot pie with butter, milk and chicken broth. A bag of frozen mixed vegetables is added to the sauce along with cooked and diced chicken. This meal is perfect for using up leftover chicken or using a cooked rotissery chicken. After the veggies and chicken are heated though and the sauce has thickened, spread the mixture out into a large greased baking dish. Place 8 refrigerated biscuits evenly over the chicken mixture and bake until the biscuits are golden browned.
Chicken Pot Pie Biscuit Casserole
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 ( 10 oz.) bag frozen mixed vegetables
- 1 pound cooked and chopped chicken
- 1 can biscuits
Instructions
- Preheat oven to 350 F. In a large saucepan over medium heat, melt butter. Whisk in flour and cook for a minute to brown. Pour in milk, chicken broth, salt, pepper and mixed frozen vegetables.
- Continue to cook, while whisking constantly until thickened. Add in cooked and diced chicken and let heat through. Pour mixture into a large greased baking dish.
- Place biscuits evenly on top of mixture. Bake for 25-30 minutes.