Chicken Pot Pie Casserole
A comforting casserole filled with tender chicken, seasonal vegetables, and a creamy sauce topped with flaky biscuits, perfect for family gatherings and chilly evenings.
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken breasts, cut into bite-sized pieces
- 2 cups frozen mixed vegetables Choose fresh, quality vegetables for best flavor
- 1 cup chicken broth
- 1 cup milk For creaminess
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can refrigerated biscuit dough For the flaky topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat one tablespoon of oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5 to 7 minutes, or until golden brown and cooked through.
- Stir in the frozen mixed vegetables and continue cooking for 3 to 5 minutes until heated through.
- Pour in the chicken broth and milk, stirring to combine. Allow the mixture to simmer for 5 minutes.
- Reduce heat and let the mixture thicken slightly, about 3 to 5 minutes.
- Transfer the chicken mixture to a greased 9x13 inch baking dish.
- Open the can of refrigerated biscuit dough and cut each biscuit into quarters. Sprinkle the biscuit pieces over the chicken mixture.
- Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are puffed and golden brown.
- Remove from oven and let cool for a few minutes before serving.
Notes
Serve warm, garnished with fresh herbs. Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.