Creamy, delicious and super easy this Chicken Pot Pie Casserole is topped with cheddar biscuits and is the perfect simple weeknight dinner.
The best chicken pot pie recipes are savory, delicious, and of course, easy to make.We’ve taken everything you love about classic chicken pot pie and turned it into an irresistibly easy bubble-up bake that takes just 15 minutes to prep before going in the oven. All you need to get this marvelous makeover on the table are a couple cans of cream of chicken soup, frozen vegetables, a can of Pillsbury™ Grands!™ Flaky Layers biscuits and some leftover rotisserie chicken. Everyone at the table will love the light and fluffy dumplings, tender and flavorful chicken and deliciously creamy sauce, but you’ll especially enjoy the fact that you can put this amazing homemade biscuit pot pie on the table in a quick 40 minutes. My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients
°1 sheet frozen puff pastry, thawed
° 1 ⅓ cup frozen peas and carrots
° ⅔ cup frozen corn kernels
° 2 tablespoons of butter
° ¼ cup all-purpose flour
° 2 cups of milk
° 1 teaspoon crumbled dried thyme, or to taste
° 2 cups diced cooked chicken
° salt and ground black pepper to taste
Preheat oven 375 degrees F (190 degrees C).
Using a pizza cutter, cut the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place them on a greased baking sheet.
Bake in preheated oven until beginning to brown, 10 to 15 minutes. Remove from the oven and set aside.
Place frozen peas, carrots and corn in a microwave-safe bowl and microwave until cooked but still firm, 5 to 10 minutes.
Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue cooking, stirring, until the mixture thickens. Stir in cooked vegetables and chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
Pour chicken mixture into a 2-quart baking dish. Place the lattice of dough on it. Bake in preheated oven until crust is golden brown, 10 to 15 minutes.