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Chicken Pot Pie Casserole

  • Author: Rosalynn Daniels



1tbs butter

3c Shredded Chicken

3c Frozen vegetable medley (carrot, peas, corn, green beans)

1/2c Diced onion

2 Garlic cloves

1/4c All-purpose flour

2 Sprigs of fresh Rosemary

1tbs Italian parsley

1tsp salt

1tsp pepper

1 3/4c Chicken Broth

1/2c Heavy whipping cream

1 package of pre-made Biscuits of choice


Pre-heat to 325

Heat butter over medium-high in a large skillet.

Add frozen vegetables, onion, garlic and cook until tender.

While stirring continuously, sprinkle flour into the mixture. Add salt, pepper, rosemary, parsley.

Once everything is evenly distributed over the vegetables, quickly add chicken broth.

Stir in heavy whipping cream.

Stir to make sure there are no flour lumps in the mixture.

Turn down heat to medium-low and simmer for 10 minutes.

You want the sauce to thicken but not too much because it will thicken more in the oven.

Stir in shredded chicken and sit to the side while you get the pie shell ready.

Transfer the filling to a 9×13 casserole dish.

Take your pre-made biscuits and cut in half.

Place them on top of the filling with a little space in between.

Bake for 30 -40 minutes and cool for 10 minutes.