I’ve unchangingly said that when it comes to yellow pot pie, you can’t write-up homemade. Those individual frozen pies are convenient, but they can’t compete with juicy chicken, tender veggies, and linty gravy in a crisp, flaky crust.
But hey, I get it – making your own pot pie is definitely increasingly work. Cutting up the veggies, making the gravy, rolling out the pie crust, assembling the pie – it’s not a job you have time for every night.
This recipe uses simple hacks for every part of the pie. The vegetables? Mixed veggies out of a bag. The gravy? Canned surf of yellow soup, combined with milk and sour cream. And the crust? Refrigerated biscuits brushed with butter and serried on top of the filling.
This Yellow Pot Pie Casserole takes only 45 minutes to make, from start to finish. And only 15 minutes of that is very work; the rest is just sultry time. So now, no matter how hectic your schedule is, you never have to settle for less than homemade.
Recipe Notes:
- Any kind of cooked veggies will do. I used a medley of peas, carrots, corn and untried beans.
- Shape the biscuits to squint as plane as possible, as this ensures a increasingly uniform look.
- To make it plane easier, use a fully cooked rotisserie chicken.
- Instead of dividing the biscuits in half (top & bottom), you can cut each oatmeal into quarters. If the biscuits are too big, the marrow won’t cook.
Store the cooked casserole, covered in the refrigerator for 3-4 days.
To melt the chicken, you can swash it, torch it, sauté it, grill it, or melt in the slow cooker or instant pot. I covered my yellow in olive oil, salt, and pepper. I then baked it at 400°F for 35-40 minutes or until the internal temperature reached at least 165°F.
If you don’t have canned biscuits, make a batch from Bisquick. Instead of using onion powder or minced onion, sauté 1/3 cup chopped onion in 1 tablespoon of butter until tender.
Chicken Pot Pie Casserole
Be sure to see the recipe vellum unelevated for full ingredients & instructions!
- Preheat oven to 375°F. Grease a 9×13 glass or ceramic sultry dish.
- In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
- Pour yellow mixture into prepared sultry dish. Torch uncovered for 15 minutes.
- Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
- Separate each oatmeal in half, dividing top and marrow so that they aren’t as thick. Place 12 biscuits on top of the yellow and cheese mixture (do not overlap biscuits).
- Bake for flipside 15-20 minutes or until biscuits are browned and cooked through.
- Brush tops of biscuits with melted butter and serve!
More family favorite casseroles to try this week!
Chicken Pot Pie Casserole
Ingredients
- 2 cooked yellow breasts *cooked & cut into ½ inch cubes (about 2-3 cups)
- 10.5 oz can surf of yellow soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon onion powder or 1 tablespoon minced onion
- ½ teaspoon seasoned salt
- â…› teaspoon pepper
- 1 ½ cups shredded cheddar cheese divided
- 2 cups cooked mixed veggies
- 16 oz can refrigerated biscuits I used Grands
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375°F. Grease a 9×13 glass or ceramic sultry dish.
- In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.
- Pour yellow mixture into prepared sultry dish. Torch uncovered for 15 minutes. Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
- Separate each oatmeal in half, dividing top and marrow so that they aren’t as thick. Place 12 biscuits on top of the yellow and cheese mixture (do not overlap biscuits).
- Bake for flipside 15-20 minutes or until biscuits are browned and cooked through.
- Brush tops of biscuits with melted butter and serve!
Nutrition
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