If you're craving comfort food, Chicken Pot Pie Casserole is just the recipe for you! All of the creamy, flavorful fixings of chicken pot pie are baked to perfection with fluffy biscuits on top. This is an easy dinner you can't miss out on!
Sprinkle the flour over the vegetables and chicken mixture and cook for 3 minutes, stirring continuously.
¼ cup all-purpose flour
Stir in the chicken broth and scrape the bottom of the pan to deglaze the pan.
2 cups low-sodium chicken broth
Pour in the white wine and cream. Stir well.
¼ cup white wine, 1 cup heavy cream
Season to taste with salt and add the pepper, thyme, and basil. Stir well and continue to cook until the mixture reaches a thick, stew-like consistency.
½ teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon dried basil
Pour the chicken stew mixture into the prepared casserole dish. Arrange the biscuits on top.
16.3 ounces Pillsbury Grands Original Biscuits
Bake for 30 minutes or until the filling bubbles and the biscuits are golden brown. Let cool for 10 minutes before serving.
Video
Notes
Storage: Store leftover chicken pot pie casserole in the refrigerator for up to 3 days.