Chicken Pot Pie Casserole with Biscuits
Servings: 5 servings
Ingredients
- 2 tablespoons unsalted butter
- 3 cups mixed frozen veggies
- 3 cups chicken cooked and chopped into bite-size pieces
- 10.5 ounces cream of chicken condensed soup
- 21 ounces cream of celery condensed soup
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano leaves
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cans refrigerated canned biscuits 5 ct/6 oz each (NOT Grands or Jumbo)
Instructions
- Preheat the oven to 375ºF (190ºC) and spray a 9x13 baking dish with nonstick cooking spray.
- Meanwhile, melt butter in a large skillet over medium heat. Add frozen veggies and sauté until no longer frozen, about 3 to 5 minutes.
- Stir in the cooked chicken, cream of chicken, cream of celery, chicken broth, garlic powder, onion powder, oregano, salt, and pepper. Bring to a boil then reduce the heat and simmer for about 5 minutes or until the mixture has thickened.
- Pour the hot chicken mixture into the prepared baking dish. Top with the uncooked biscuits, spacing evenly.
- Bake for 15-20 minutes then cover the biscuits with foil if needed and bake an additional 10 minutes or until the casserole is bubbling and the biscuit dough is cooked through. Cool for about 5-10 minutes before serving.
Notes
TO REFRIGERATE: After the chicken pot pie casserole has cooled to room temperature, cover the casserole dish tightly with a lid or aluminum foil or transfer the leftovers to an airtight container. Store leftovers in the refrigerator for 3-4 days.
TO FREEZE: Allow the casserole to cool completely before freezing. You can freeze it directly in the casserole dish or portioned into smaller airtight containers. Freeze for up to 2-3 months. When ready to eat, thaw the casserole in the refrigerator overnight. Once thawed, you can reheat the entire casserole in the oven or portion out individual servings and reheat as needed.
