In my opinion, there is no dish more comforting than chicken pot pie. Just the name itself warms me up. Actually, anything with the word "pie" makes me happy. This savory, creamy treat with a flaky biscuit crust is the perfect meal for a cold, rainy day. Hearty and delicious, this delectable dish is meant to fill you up!
This chicken pot pie recipe is as easy as it gets. In place of rolling out a pie crust, all you need is a can of biscuit dough, such as Pillsbury Grands. Using precooked shredded chicken (I recommend using your favorite rotisserie chicken) will make this recipe a snap to pull together. It's as simple as combining all your ingredients, baking, topping with biscuit dough, baking a few more minutes and viola! You have chicken pot pie in under 45 minutes!
Chicken Pot Pie Casserole
Ingredients1 cups chicken broth
1 cup half-and-half
4 tablespoons melted butter
4 tablespoons all-purpose flour
6 cups cooked shredded chicken
1 cup small-diced yellow onion
1 cup small-diced carrot
1 cup frozen peas
1 tablespoon minced garlic
2 tablespoons Italian seasoning
1 teaspoon salt
1 16-ounce can premade biscuit dough (such as Pillsbury Grands)
Directions1. Preheat oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, whisk chicken broth, half-and-half and melted butter. Add flour and mix until lumps are gone. Add everything from chicken to salt and mix until combined.
3. Pour the filling into a casserole dish and bake for 30 minutes.
4. Remove casserole from oven. Cover with rolled-out biscuit dough.
Bake for another 20 minutes, or until biscuits turn golden brown.
