Chicken Pot Pie Biscuit Casserole

3
Kim Cul

By
@kim43

This recipe is so easy and tastes so incredibly delicious... words cannot even describe it!!! It tastes even better than it looks!!! Enjoy...

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8 ppl
Prep:
1 Hr
Cook:
25 Min
Method:
Bake

Ingredients

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FILLIING:

1 Tbsp
butter or margarine
1 c
chopped onions ( approx. 2 med.)
1/4 c
all purpose flour
2 tsp
chicken bouillon granules
1 tsp
dried thyme leaves
1/4 tsp
pepper
2 c
chicken broth
1 c
milk
2
large baking potatoes peeled and cubed (approx 3 cups)
1 c
carrots julienne cut
1
bag frozen or blanched fresh cut green beans
2 1/2 c
cubed cooked chicken (i baked in pan 3 breasts rubbed with olive oil, salt and pepper... cooked in oven 350 degrees for 35-40 minutes)

TOP:

16.3 oz
1 can pillsbury® grands!® flaky layers refrigerated buttermilk or original biscuits

How to Make Chicken Pot Pie Biscuit Casserole

Step-by-Step

  • 1Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened. Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender. Stir chicken into vegetable mixture; return to boiling.
  • 2Meanwhile, separate dough into 8 biscuits. Grease casserole dish with cooking spray. Pour chicken mixture into oven proof casserole dish. Place biscuits on top of liquid closely and carefully. Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving. Enjoy!!!

Printable Recipe Card

About Chicken Pot Pie Biscuit Casserole

Course/Dish: Chicken, Pies, Casseroles
Main Ingredient: Chicken
Regional Style: American




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