This Chicken Pot Pie Casserole is finished off with Crusty Homemade Biscuits and made in the BEST natively constructed Gravy! It's an overly simple solace food exemplary produced using scratch! You need to attempt this rich Biscuit Casserole produced using a custom made sauce that is stacked with corn, peas, chicken, and green beans! Our family most loved supper!
This resembles chicken pot pie in goulash structure utilizing roll batter. Bread rolls lighten up in a tasty velvety vegetable sauce making a dissolve in-your-mouth creation that is like chicken and dumplings! This formula is one of our staple plans on a rehash. It's an attendant!
A chicken pot pie goulash is comfort food at its best! There is an ameliorating thing about a smooth sauce settled with vegetables like corn, green beans, or peas and afterward finished off with a hand crafted rich outside layer! It's overly simple to prepare without any preparation and I've made this meal with and without chicken pieces so both of one works since the flavor truly comes from the natively constructed sauce! Natively constructed is best with regards to comfort food so you won't be seeing any canned soups in this formula!
Ingredients
- 1 onion
- 1/3 cup flour
- 1/2 tsp black pepper
- 3 cups chicken broth*
- 1 tsp salt
- 6 tbsp butter
- 1 cup heavy cream
- 8 uncooked biscuits (or the scraps of cut-out biscuits)
- 12 oz frozen mixed vegetables (1 1/2 cups)
- 10 oz pre-cooked grilled chicken breast strips (1 chicken breast seasoned and cooked)
Instructions
- How to make Chicken Pot Pie Casserole:
- Preheat oven to 400°F.
- Melt butter in a large frying pan and sauté onion until soft. Whisk in flour.
- Add the broth, salt, and pepper and bring to a boil. Add the cream, veggies, and chicken and heat through. Pour mixture into a 13 by 9-inch casserole dish and top with biscuits.
- Bake for 25-30 minutes or until golden brown.
source:https://www.alyonascooking.com
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