PgrancerThe family recipe box

Dinner / Mains

Chicken Pot Pie Casserole

Source
Magazine clipping
Serves
8
Prep
25 min
Cook
20-25 min

Rich and creamy chicken topped with golden brown biscuits makes the perfect one-dish meal.

Ingredients

  • 1/2 cup Hy-Vee unsalted butter
  • 1 teaspoon Hy-Vee dried chopped onions
  • 1 teaspoon Hy-Vee salt
  • 1 teaspoon Hy-Vee black pepper
  • 1/2 teaspoon Hy-Vee dried thyme
  • 1/2 teaspoon dried sage
  • 2/3 cup Hy-Vee all-purpose flour
  • 1 (32 ounce) carton Hy-Vee chicken stock
  • 1 1/2 cups Hy-Vee skim milk
  • 2 1/4 cups chopped, cooked chicken
  • 1 (16 ounce) package Hy-Vee frozen mixed vegetables
  • 1 (16 ounce) can Hy-Vee jumbo flaky homestyle biscuits

Steps

  1. Preheat oven to 350°F. In a large saucepan, melt butter over medium heat. Add chopped onions, salt, black pepper, thyme and sage. Mix in flour to form a paste. Whisk chicken broth and milk into mixture. Cook until thick and bubbly.
  2. Stir chicken and frozen vegetables into thickened chicken broth mixture. Transfer mixture into an 11x7-inch casserole dish.
  3. Top with biscuits, spacing evenly. Bake for 20 to 25 minutes or until biscuits are golden brown and sauce is bubbly.

Notes

Nutrition facts per serving: 450 calories, 20 g fat, 11 g saturated fat, 0 g trans fat, 70 mg cholesterol, 1,230 mg sodium, 44 g carbohydrates, 2 g fiber, 10 g sugar, 20 g protein. Daily values: 20% vitamin A, 6% vitamin C, 8% calcium, 15% iron.

chickencasserolebiscuitsHy-Vee