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 9x13 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