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Comfort food holds a special place in the hearts of many, acting as a nostalgic reminder of home-cooked meals and family gatherings. The warmth and familiarity of dishes that evoke feelings of love and care can turn a simple dinner into a cherished occasion. Among the myriad of comfort food options, chicken pot pie stands out for its hearty filling and flaky crust. However, for those seeking a quicker and equally satisfying alternative, the Golden Biscuit Chicken Pot Pie Casserole emerges as a perfect solution. This dish combines the classic flavors of chicken pot pie with the convenience of a casserole, making it an ideal choice for busy weeknights or cozy family dinners.

Golden Biscuit Chicken Pot Pie Casserole

Discover the ultimate comfort food with the Golden Biscuit Chicken Pot Pie Casserole. This easy-to-make dish combines the classic flavors of chicken pot pie into a convenient casserole format, perfect for busy weeknights or family gatherings. Made with rotisserie chicken, frozen vegetables, and creamy sauce, all topped with golden biscuits, this casserole is both delicious and satisfying. Get ready to enjoy a hearty meal that’s sure to become a family favorite!
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Ingredients
  

2 cups cooked chicken, shredded (or rotisserie chicken for convenience)

1 cup frozen peas and carrots mix

1 cup frozen corn

1 medium onion, finely diced

2 cloves garlic, minced

3 cups chicken broth (low-sodium preferred)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper, to taste

1/4 cup all-purpose flour

2 tablespoons olive oil

1 tablespoon unsalted butter

1 can (16.3 oz) refrigerated flaky biscuits

1 cup shredded cheddar cheese (optional, for a cheesy twist)

Fresh herbs such as parsley or thyme for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the finely diced onion and minced garlic. Sauté them for about 3-4 minutes, or until the onion is translucent and fragrant.

      Prepare the Sauce: Sprinkle the flour over the sautéed onion and garlic, stirring to coat evenly. Gradually pour in the chicken broth, whisking continuously to prevent lumps from forming. Cook the mixture for approximately 2-3 minutes, allowing it to thicken slightly.

        Incorporate Chicken and Vegetables: To the skillet, add the shredded chicken, frozen peas and carrots, frozen corn, heavy cream, dried thyme, and dried parsley. Season with salt and pepper to taste. Allow the mixture to simmer for 5 minutes so the flavors can meld together beautifully.

          Transfer to Casserole Dish: Pour the chicken and vegetable mixture into a greased 9x13 inch casserole dish. If you are using cheddar cheese, sprinkle it evenly over the filling for an extra creamy layer.

            Prepare the Biscuits: Open the can of refrigerated biscuits. Cut each biscuit in half and arrange the halves on top of the filling. For a more rustic presentation, you can tear the biscuit halves into smaller pieces before placing them on top.

              Bake: Place the casserole in the preheated oven. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.

                Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh herbs such as parsley or thyme for a pop of color before serving.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 6-8

                    Presentation Tips: Serve the casserole warm in the dish, or portion into individual bowls. A sprinkle of additional fresh herbs on top adds a delightful touch. Enjoy your comforting and hearty meal!