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Chicken pot pie casserole

Chicken Pot Pie Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked chicken diced
  • 4 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can 16 oz refrigerated biscuits

Method
 

  1. Preheat oven to 375°F; grease a 9x13-inch dish and set aside.
  2. Melt butter in a large skillet over medium; cook onion about 5 minutes until softened, then garlic 1 minute more.
  3. Sprinkle flour over onions; stir to coat and cook 2 minutes, stirring constantly.
  4. Gradually whisk in broth and cream; simmer about 5 minutes, stirring frequently, until thickened.
  5. Add chicken, vegetables, thyme, salt, and pepper; cook 2-3 minutes until vegetables are warmed through.
  6. Spread chicken mixture evenly in dish.
  7. Separate biscuits; quarter each and arrange evenly over filling.
  8. Bake 25-30 minutes until biscuits are golden brown and filling bubbles at edges; cool 5 minutes before serving.