Easy Chicken Pot Pie (Printer-Friendly)
A hearty chicken and vegetable casserole with buttery biscuit topping, ready in under 45 minutes.
# What 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 & Liquids
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
→ Seasonings
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
→ Fat
14 -
2 tablespoons butter, melted
# Steps to Follow:
01 -
Preheat the oven to 375°F. Arrange the biscuits on an ungreased baking sheet and bake for 10 minutes until partially cooked.
02 -
In a 9x13 inch baking dish, combine mixed frozen vegetables, shredded chicken, cream of chicken soup, milk, Better Than Bouillon, parsley, lemon juice, poultry seasoning, oregano, thyme, salt, and pepper. Stir thoroughly to blend all ingredients evenly.
03 -
Place the baking dish in the oven and bake uncovered for 25 minutes.
04 -
Remove the dish from the oven, arrange the partially baked biscuits on top, and gently brush the biscuits with melted butter.
05 -
Return the dish to the oven and bake for an additional 10 to 12 minutes until the biscuits are golden brown and the filling is hot and bubbly.
06 -
Remove from the oven and sprinkle fresh parsley over the top before serving.
# Helpful Hints:
01 -
Partially baking the biscuits before topping ensures they finish cooking without becoming soggy.
02 -
Use reduced sodium ingredients to control salt levels. Adjust seasoning after mixing if needed.