What are we making Monday? This week it is Chicken Pot Pie Casserole! No need to fuss with pie crusts! This has all the delicious flavors of comfort food at its finest! It’s easy to make and is absolutely amazing!
Chicken Pot Pie Casserole
Ingredients
- 7 Tbsp butter
- 1 medium onion, chopped (2 Cups)
- 3 medium carrots, peeled and cut into 1/4 inch slices (2 Cups)
- 3 celery stalks, sliced
- 1 8 oz package of fresh green beans, cut into 1 inch pieces
- 1/4 cup plus 3 Tbsp Flour
- 4 cups chicken broth
- 1 lb chicken breasts (about 2 large) cut into 1 inch pieces
- 3 Tbsp chopped fresh parsley, plus extra for topping biscuits can use about 3 tsp dried
- 1-1/2 Tbsp chopped fresh Thyme or 1 tsp dried
- 2 tsp salt
- 1/2-1 tsp black pepper
- 12 frozen buttermilk biscuits
Instructions
- Melt butter in large skillet on med-high heat. Add onions, carrots, and celery. Stir frequently, about 5 minutes until vegetables start to soften. Add green beans, stir occasionally about 2 minutes.
- Sprinkle flour evenly over vegetables and stir constantly, 1 minute. Stir in chicken broth, stirring constantly until mixture begins to boil and thicken, about 3 min.
- Reduce heat to medium. Stir in chicken, parsley, thyme, salt and pepper. Cook stirring occasionally about 5 minutes. Remove from heat.
- Preheat oven to 375 degrees. Grease 9×13 baking pan
- Spoon mixture into baking dish. Nestle biscuits slightly into filling. Melt 1 Tbsp butter. Brush over tops of biscuits. Sprinkle extra parsley and pepper.
- Bake until biscuits are golden brown, chicken is cooked through and filling is bubbly, about 30 minutes. Let stand 10 minutes before serving
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