Chicken Pot Pie Casserole

Time: Total 40 minutes, 15 prep, 25 Bake

Difficulty: Easy

Hardware: 9x13 casserole

Yield: 6-8 Servings

Accompaniments: Mashed Potatoes

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Prior to baking

Ingredients

• 3 Tbsp unsalted butter

• 2 cups cooked chicken breast (bite-sized chunks)

• 1 tube Pilsbury biscuits

• 1 small yellow onion, chopped

• 1 celery rib, chopped

• 2 to 2.5 cups frozen mixed vegetables

• 3 cloves garlic, minced

• 3/4 cup milk

• 1/2 cup chicken broth

• 1 can (10.75 oz) Cream of Chicken soup

• 1/4 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/2 tsp. Thyme, fresh or 1/4 tsp. dry

Finishing Ingredients

• Melted Butter for brushing on biscuits

Step By Step

1. Preheat oven to 475 degrees. Use a bit of butter to grease a 9x13 casserole pan.

2. In a large pan, heat 2 Tbsp butter on medium high heat, add onion and celery, cook till translucent, about 8 minutes.

3. Add garlic and cook for 2-3 minutes.

4. Add the frozen vegetables and broth, bring to a simmer.

5. Stir in the soup, thyme, salt and pepper, bring to a simmer

6. Stir in the milk and the chicken. The sauce should now be a creamy, gravy like constancy. If it’s too thick, stir in a bit more milk. If it’s too thin, leave uncovered an simmer for a bit till thickened.

7. Pour the mixture into the greased casserole pan. Top with 8 biscuits. If using large biscuits like Grands, you can split them and have 4 full sized biscuits to make as a side (bake as directed).

8. Place the casserole in the preheated oven and bake for 20 to 25 minutes, until the biscuits are golden brown.

9. Remove the casserole from the oven and brush the biscuits with melted butter (optional).

10. Allow the dish to rest for 5 minutes before serving.