This meal is COMFORT in a dish! It is very delicious and actually full of veggies! This is one of the best ways to use a rotisserie chicken. The entire family will be sure to love this one. 🙂
Chicken Pot Pie Casserole
A warm classic made right from your home. This dish will be loved by almost anyone you serve this too. Plus, it is a great way to sneak in some veggies!
Equipment
- 1 9x13 baking dish
Ingredients
- 1 can Pillsbury Grands flaky buttermilk biscuits
- 1 12oz bag of frozen peas, carrot and corn thawed
- 1 medium rotisserie chicken shredded
- 2 cans 10.5 oz cream of chicken soup (I used unsalted)
- ½ medium onion diced
- 4 cloves minced garlic (3 for the casserole filling; one for topping)
- milk enough to fill one can of soup
- salt and pepper to taste ( I put extra pepper)
- 1 tbs parsley plus a sprinkle for butter
- 2 tbs butter melted
Instructions
- Bake your biscuits according to the directions but for only half of the cooking time. Once they are done flip all the bottoms up so they don't burn. While these are baking start shredding the chicken into a large bowl if you haven't already.
- Once your biscuits are done, make sure that your oven is preheated to 375.
- To the bowl add in your 2 cans of soup and fill one can with milk. Mix it all together then add in your thawed veggies, chopped onion and minced garlic. Stir and combine. Then add in your salt, pepper and parsley to the mix.
- Pour mixture into your baking dish and bake in oven for around 20-25 minutes stirring half way. Now add back your biscuits on top of the casserole brown-side down and cook an additional 7-10 minutes until biscuits are golden.
- Remove the casserole from oven. Melt your butter and then stir in 1 clove of minced garlic along with some parley flakes for garnish. Distribute the garlic butter evenly across all the biscuits and drizzle any extra in the remaining gaps of the dish.
- Serve it up and DIG IN! If desired, have it with some extra biscuits on the side or even crackers!