cheesy chicken pot pie casserole

How To Make cheesy chicken pot pie casserole

• 1

  Heat a large stockpot to medium high and add ½ of the margarine, ½ tbsp garlic, carrots, potatoes, and pinch of salt and pepper - sauté for 5-8 minutes While doing this you should also boil the chicken in salted water for 15 minutes.(To save time you can also use a pre-cooked rotisserie chicken)
• 
  2

  Add the green beans, the rest of the margarine, another pinch of salt and pepper and ¼ cup of water- stir and cover for about 8 minutes
• 3

  By now the carrots and potatoes should be soft from steaming with the lid on, if they aren’t, don't worry, they'll finish in the oven
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  4

  Shred or dice the chicken and add the chicken and all of the “cream of” soups into the same pot as the vegetables and stir. Pour into a 13x9 baking dish
• 5

  Mix the Bisquik, 1 cup of milk, eggs, and seasonings--- it should be like sticky almost runny biscuit dough
• 6

  Add the cheese and stir--- if it becomes too thick; add ½ of the remaining milk
• 7

  With an ice cream scoop or large spoon, scoop out the dough and plop it on the filling about 1 inch apart until all dough is gone, if there is extra just fill in the empty spaces and spread lightly, don't flatten.
• 8

  Put on the middle rack of the oven and bake for 20 minutes (While it’s in the oven, microwave the remaining butter)
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  9

  Drizzle the butter lightly over the biscuit topping and return to the oven for another 10-15 minutes or until the tips of the topping start to brown. let it rest for a few minutes before serving.
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