Chicken Pot Pie Casserole

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large frying pan, melt the butter over medium heat. Sauté the chopped onion until soft and translucent.
3. Whisk in the flour and cook for 1–2 minutes to form a roux.
4. Gradually add the chicken broth while whisking, then season with salt and pepper. Bring to a boil, stirring constantly.
5. Stir in the heavy cream, frozen vegetables, and cooked chicken. Heat through until the mixture is thick and creamy.
6. Pour the mixture into a 13×9-inch casserole dish.
7. Arrange the uncooked biscuits on top of the filling.
8. Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
9. Remove from the oven and let cool slightly before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Use rotisserie chicken instead of grilled chicken for convenience.
• Swap frozen mixed vegetables for fresh peas, carrots, and corn.
• For a lighter version, substitute half-and-half for heavy cream.

Serving Suggestions