Chicken Pot Pie Casserole Recipe

Okay everyone, I originally had another meal planned for today, but knew this one had to go out first. You’re going to want to make this as soon as possible.

This casserole is easy to throw together and tastes GREAT! Mila ate a whole bowl full.

Here’s all you need:

  • 4 cups of shredded chicken (any cooked chicken will do, I used rotisserie chicken)
  • 2 cans of Cream of Chicken soup
  • Salt and Pepper
  • Garlic and Onion Powder
  • Butter
  • 2 cups milk
  • 1 can Grand Biscuits
  • 4 cups of frozen veggies (I used carrots, green beans, corn, and peas)
  • Cheese (optional)

First, preheat your oven to 375 degrees.

While oven is preheating, take large skillet and put it on medium heat. Melt 2 tablespoons butter and add frozen veggies to cook for 10-15 minutes. Then, place biscuits on a baking sheet.

When oven is preheated, Place the biscuits pan in the oven to prebake them for 8 minutes. They’ll finish baking when you put the whole casserole in. When they’re done, take out of the oven, but don’t shut the oven off.

Add the chicken, milk, cream of chicken soup, and spices to the frozen veggies. Stir for 5 minutes, until it’s bubbly hot.

After it’s mixed and heated, pour into a 9×13 dish. Then take the prebaked biscuits and put them on top of the mixture, baked side down and raw side up.

Before placing into the oven, melt 2 tablespoons of butter, mix in garlic powder, and pour over the biscuits. This will make your biscuits tastes extra delicious. At this point, I also sprinkled cheese over top of them too.

Then, bake for 12 minutes or until the biscuits are golden brown.

This meal is mouthwatering.

It feels great to find some meals that aren’t Mexican that Mila loves. This tastes like home and makes me feel all warm inside. I’m glad it made her happy too!

I’ll make sure to share the other recipe next week. Spoiler alert, it’s Mexican inspired, but just as yummy.

If you make this recipe, let me know what you think!

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