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Easy Chicken Pot Pie Cassrole with Biscuits
Brush using egg wash or butter.For a golden and shiny finish, apply the biscuits' tops with butter that has been melted or whisked eggs prior baking the biscuits. This creates a gorgeous flavor and color to the golden brown biscuits.
Cover the dish to prevent burns. If you find that the tops of the biscuits is turning too brown for you Cover the casserole dish using aluminum foil.
Make the filling thinner. If the creamy casserole filling is too thick, thin it with liquid chicken broth, or even milk (whole milk or low-fat milk can both be effective).
3 1/2 cups of shredded cooked chicken. I love Costco Rotisserie chicken! You could also create your own chicken shredded.
1/2 cup butter salted
2 cups frozen carrots, as well as peas
1. Large yellow onion chopped
2 cups stock from chicken or bone broth
1/2 cup of flour
3/4 Cup heavy cream
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 1 tsp black pepper
1 16oz can of chilled biscuits (8 biscuits) like Pilsbury Grands
Freshly chopped parsley to garnish (optional)
Prepare: Preheat oven to 400 degF.
Cook vegetables: In a large pan or deep-sided skillet on medium heat, melt butter. Once butter has melted then add the onions, carrots and peas. The vegetables should be cooked until they becomes soft (about three to five minutes).
Thicken: Sprinkle flour over the vegetables and mix until it's fully incorporated, approximately 1 minute. Add heavy cream and chicken stock. Continue stirring on low heat for 3 minutes or so, until the liquid becomes thicker.
Add and Season: Add shredded chicken to the. After that, add the salt as well as pepper. Taste. Add more salt/pepper as needed.
Transfer The mixture should be transferred to an oven dish that measures 9x13. Then, top the mix with the biscuits that aren't cooked.
Bake Cook for about 20-25 mins or until the cookies are golden and casserole is bubbling!