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Chicken pot pie casserole is a fun twist on the classic pot pie. It’s made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning. Comfort food at its finest!
The ingredients for this recipe come together quickly and easily, making it perfect for busy days. In fact, you likely already have most of the items on hand, so there’s no need for a long shopping list. Scroll to the bottom of the post to find the exact measurements.
This easy chicken pot pie casserole only takes 20 minutes of prep, and the oven does the rest. You can also get everything prepped and leave it in the fridge until you are ready to eat dinner.
I am always on the hunt for recipes that I can make in the morning and then heat up for dinner. As a result, this recipe came out of that necessity. Below, you’ll find some make-ahead instructions.
This is a great meal to heat up for quick lunch the next day. It’s packed with protein and a healthy dose of vegetables.
Pot pie is one of my favorite comfort foods. I love getting a bite of the flaky tender crust with a tender vegetable and a hearty piece of meat smothered in the creamy, savory sauce. Ok, now I’m hungry. Check out these recipes below!
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Preheat oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with non-stick cooking spray.
In a large skillet, heat ¼ cup of the butter over medium-high heat. To the skillet add the carrots, celery, and onion.
Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add the parsley, thyme, garlic, salt, and pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
In the same skillet heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in the flour to create a paste and cook for 1-2 minutes
Slowly whisk the chicken broth, half-and-half, and lemon juice into the flour and butter paste, ¼ cups at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk the bullion into the gravy.
Add the cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly. Pour the filling into the prepared baking dish.
Roll the biscuit dough about ½ inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.
Calories: 388kcalCarbohydrates: 10gProtein: 26gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 126mgSodium: 799mgPotassium: 398mgFiber: 1gSugar: 4gVitamin A: 4070IUVitamin C: 4mgCalcium: 81mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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