Description
A comforting and easy-to-make baked chicken pot pie casserole featuring tender chicken, mixed vegetables, and creamy sauce topped with a golden biscuit crust.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1/2 cup frozen green beans, thawed and chopped
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk
1 can (16.3 ounces) refrigerated biscuit dough (about 8 biscuits)
Instructions
Preheat the oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Whisk in the flour, salt, black pepper, dried thyme, and garlic powder until smooth and bubbly, about 2 minutes.
Gradually whisk in the chicken broth and milk, continuing to whisk until the mixture thickens and comes to a simmer, about 5 minutes.
Remove the sauce from heat and stir in the cooked chicken, peas and carrots, corn, and green beans until well combined.
Pour the chicken and vegetable mixture into a 9×13-inch baking dish and spread evenly.
Open the can of biscuit dough and separate the biscuits.
Place the biscuits evenly spaced on top of the chicken mixture, slightly pressing them down.
Bake uncovered for 25 to 30 minutes or until the biscuits are golden brown and the filling is bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes