Easy Chicken Pot Pie (Print Version)
A hearty chicken casserole with mixed veggies and golden biscuits, perfect for quick family dinners.
# Ingredients You'll Need:
→ Biscuits
01 -
8 Pillsbury Grand Biscuits
→ Vegetables
02 -
12 ounces mixed frozen vegetables (corn, peas, carrots)
→ Protein
03 -
4 cups shredded rotisserie chicken
→ Sauce & Seasonings
04 -
2 cans (10.5 ounces each) cream of chicken soup, low sodium
05 -
2 cups milk
06 -
2 tablespoons Better Than Bouillon Chicken Base, reduced sodium
07 -
2 teaspoons fresh parsley
08 -
2 teaspoons lemon juice
09 -
1 teaspoon poultry seasoning
10 -
1 teaspoon dried oregano
11 -
½ teaspoon dried thyme
12 -
½ teaspoon salt
13 -
½ teaspoon black pepper
14 -
2 tablespoons melted butter
# Step-by-Step Instructions:
01 -
Set the oven to 375°F (190°C) to preheat.
02 -
Arrange the biscuits on an ungreased baking sheet and bake for 10 minutes to partially cook them.
03 -
In a 9x13 inch baking dish, mix together frozen vegetables, shredded chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper until evenly combined.
04 -
Bake the mixture uncovered for 25 minutes.
05 -
Remove the dish from the oven, arrange the partially baked biscuits on top, and brush them gently with melted butter.
06 -
Return to oven and bake for an additional 10 to 12 minutes until biscuits are golden brown and filling is hot and bubbly.
07 -
Remove from oven, sprinkle with fresh parsley if desired, and serve warm.
# Extra Tips & Details:
01 -
Using rotisserie chicken simplifies preparation and enhances flavor.
02 -
Partially baking biscuits before topping ensures they cook through without becoming soggy.
03 -
Reduced sodium soup and bouillon base help control salt level; adjust seasoning to taste.
04 -
This dish can be prepared ahead and baked when ready, adding biscuits near the end of baking.