Chicken Pot Pie Casserole
First off, I have yet to master the art of making a pie crust. So when I made this recipe, I decided to make it easy and change it up a bit from a regular chicken pot pie. I give you chicken pot pie casserole with biscuits on top! Talk about delicious. There is nothing I love more than a home cooked meal and this just screams comfort food. This recipe is so easy for those busy nights. I have a friend whose husband could devour this whole dish in one setting, that is how good it is! Hope you’re hungry.
AHHH, THAT CREAMY GOODNESS….
Let’s get that chicken pot pie casserole rocking and rolling. Preheat your oven to 325 degrees. Grease a 9.5 x 9.5 square pan or a 9 x 13 if you happen to double the recipe. I like to make my chicken in the crockpot prior to making this, so I place 2 chicken breasts in a crockpot on high heat for 2-3 hours and shred it up. You can also grab a quick container of pre cooked shredded rotisserie chicken at any deli. Grab out a large bowl and mix in your chicken, cream of mushroom soup, vegetables and cheese. Sprinkle in poultry seasoning. Mix until it is all combined. Pour the chicken mixture into your baking dish and spread out in an even layer.
Once that is all done, set it aside. Separate 1 can of biscuits, cut each biscuit into quarters. Once you have them all cut up, throw them in a medium sized bowl. Melt your butter in the microwave and drizzle on top of the biscuit chunks. Toss it all to coat. Now that you have that done, spread the biscuits over the chicken mixture evenly.
Time to pop that creamy goodness into the oven. Bake for 25-35 minutes. Keep an eye on your biscuits so they do not burn and make sure they are fully cooked. Once the center is bubbling, it is ready to eat. Take out of the oven and serve immediately.
This recipe is so easy to double and serve to a larger crowd. Make sure to serve it while it’s hot! Freshly baked bread is so good as soon as it comes out of the oven. Enjoy this delicious chicken pot pie casserole.
Recipe Below! Enjoy!
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