EASY CHICKEN POT PIE CASSEROLE WITH BISCUITS RECIPES

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CHICKEN POT PIE CASSEROLE - HOW TO MAKE CHICKEN POT PIE ...



Chicken Pot Pie Casserole - How To Make Chicken Pot Pie ... image

This easy and super hearty chicken pot pie casserole is an instant classic.

Provided by Laura Manzano

Categories     comfort food    dinner    poultry

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 15

4 tbsp.

butter

3

medium carrots, diced (about 1 1/2 cups)

3

stalks celery, diced (about 1 1/2 cups)

1

large yellow onion, diced (about 1½ cups)

1 tsp.

chopped fresh thyme 

1 tsp.

kosher salt, divided

1/2 tsp.

freshly ground black pepper

4 tbsp.

all-purpose flour

2 c.

whole milk

1 c.

low-sodium chicken broth

1 tbsp.

Dijon mustard

1/2 tsp.

garlic powder

4 c.

cooked shredded chicken

1 c.

frozen peas

1

(16.3-ounce tube) biscuit dough 

Steps:

  • Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas . Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper. Bake until filling is bubbling and biscuits are golden and risen, 17 to 20 minutes. Let cool 5 minutes before serving.

EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM



Easy Chicken Pot Pie Recipe - Pillsbury.com image

Pillsbury™ refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 5

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups diced cooked chicken
2 cups frozen mixed vegetables, thawed
1/4 teaspoon dried thyme leaves
1 (12-oz.) jar roasted chicken gravy

Steps:

  • Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
  • In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
  • Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
  • Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Nutrition Facts : Calories 610 , CarbohydrateContent 54 g, CholesterolContent 85 mg, FatContent 5 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 4 g

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