Chicken Pot Pie Casserole with Biscuits





10 oz pre-cooked chicken breast, cubed




1 onion, chopped




3 cups chicken broth




1/3 cup all-purpose flour




1 tsp salt




1/2 tsp black pepper




6 tbsp unsalted butter




1 cup heavy cream




12 oz frozen mixed vegetables




8 biscuits








Preheat the oven to 400°F.




Melt 6 tbsp of butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.




Add the flour, salt, and black pepper to the skillet and stir well to combine. Cook for 1-2 minutes, stirring constantly.





Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a boil and cook for 1-2 minutes until thickened.




Add the chicken and frozen vegetables to the skillet and stir well to combine.


Transfer the chicken and vegetable mixture to a 9×13 inch baking dish.




Cut the biscuits into quarters and place them on top of the chicken mixture.




Bake for 20-25 minutes or until the biscuits are golden brown and the filling is hot and bubbly.




Serve hot and enjoy!


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