Here’s a recipe for Chicken Pot Pie Casserole with Biscuits:
10 oz pre-cooked chicken breast, cubed
1 onion, chopped
3 cups chicken broth
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
6 tbsp unsalted butter
1 cup heavy cream
12 oz frozen mixed vegetables
Preheat the oven to 400°F.
Melt 6 tbsp of butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the flour, salt, and black pepper to the skillet and stir well to combine. Cook for 1-2 minutes, stirring constantly.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a boil and cook for 1-2 minutes until thickened.
Add the chicken and frozen vegetables to the skillet and stir well to combine.
Transfer the chicken and vegetable mixture to a 9×13 inch baking dish.
Cut the biscuits into quarters and place them on top of the chicken mixture.
Bake for 20-25 minutes or until the biscuits are golden brown and the filling is hot and bubbly.
Serve hot and enjoy!