Chicken Pot Pie Casserole (Print Format)
Hearty chicken, fluffy biscuits, and creamy vegetables baked together for a warm, comforting family meal.
# Ingredients:
01 -
8 Pillsbury Grand Biscuits
02 -
12 ounces mixed frozen vegetables (corn, peas, and carrots)
03 -
4 cups rotisserie chicken, shredded
04 -
2 cans (10.5 ounces each) cream of chicken soup
05 -
2 cups milk
06 -
2 tablespoons Better Than Bouillon Chicken Base
07 -
2 teaspoons fresh parsley
08 -
2 teaspoons lemon juice
09 -
1 teaspoon poultry seasoning
10 -
1 teaspoon dried oregano
11 -
½ teaspoon dried thyme
12 -
½ teaspoon salt
13 -
½ teaspoon pepper
14 -
2 tablespoons melted butter
# Steps:
01 -
Preheat oven to 375º F.
02 -
Arrange the biscuits on an ungreased baking sheet. Bake for 10 minutes.
03 -
In a 9x13 inch baking dish, mix together frozen vegetables, chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper. Stir until everything is evenly combined.
04 -
Bake for 25 minutes.
05 -
Remove from the oven, top with biscuits, and carefully brush the tops of the biscuits with melted butter.
06 -
Bake for an additional 10-12 minutes until the biscuits are golden brown and the chicken mixture is hot and bubbly.
07 -
Remove from the oven and top with additional fresh parsley if desired to serve.
# Tips:
01 -
See notes in the post for ways to reduce sodium if desired.