Chicken Pot Pie Casserole with Biscuits
This Chicken Pot Pie Casserole is topped with Crusty Homemade Biscuits and made in the BEST Gravy mixture! It's a super easy comfort food classic made from scratch! You need to try this creamy Biscuit Casserole made from a homemade gravy that's loaded with corn, peas, chicken, and green beans! Our family favorite dinner!
Ingredients
Chicken Pot Pie Casserole:
- 6 tbsp butter
- 1 onion
- 1/3 cup flour
- 3 cups chicken broth*
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 12 oz frozen mixed vegetables, (1 1/2 cups)
- 10 oz pre-cooked grilled chicken breast strips , (1 chicken breast seasoned and cooked)
- 8 uncooked biscuits, (or the scraps of cut-out biscuits)
Instructions
How to make Chicken Pot Pie Casserole:
- Preheat oven to 400°F.
- Melt butter in a large frying pan and sauté onion until soft. Whisk in flour.
- Add the broth, salt, and pepper and bring to a boil. Add the cream, veggies, and chicken and heat through. Pour mixture into a 13 by 9-inch casserole dish and top with biscuits.
- Bake for 25-30 minutes or until golden brown.
Notes
Notes: Can use all corn or a mixture of your favorite veggies. If using canned vegetables drain well.
- Chicken Broth: Make your own by stirring together 3 cups water and 2 teaspoons of chicken bullion powder.
- can bake with frozen biscuits.
- To Freeze or Make-ahead: Prepare the gravy and pour it into a baking dish (disposable pan if freezing.) Cool and cover with foil and store refrigerated or freeze. To bake top with uncooked biscuits and bake 25-30 minutes (thaw gravy first, if frozen.)
Nutrition Facts
Chicken Pot Pie Casserole with Biscuits
Serving Size
1 serving
Amount per Serving
Calories
374
% Daily Value*
Fat
25
g
38
%
Saturated Fat
13
g
81
%
Cholesterol
87
mg
29
%
Sodium
1017
mg
44
%
Potassium
400
mg
11
%
Carbohydrates
25
g
8
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
2873
IU
57
%
Vitamin C
12
mg
15
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
