Easy Chicken "Pot Pie" Casserole.
You can have Easy Chicken "Pot Pie" Casserole using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Easy Chicken "Pot Pie" Casserole
- You need 4 of boneless, skinless chicken breasts.
- It's 64 oz of cream of chicken soup.
- You need 1/2 cup of chicken stock.
- You need 1/2 cup of white vinegar.
- You need 1/2 cup of peas.
- Prepare 1 large of yellow onion; small dice.
- Prepare 3 of carrots; peeled and sliced into bite sized pieces.
- Prepare 3 of stalks celery; small dice.
- Prepare 3 clove of garlic; minced.
- You need 1 of bay leaf.
- It's 3/4 oz of rosemary; minced.
- Prepare 2 tbsp of fresh thyme; minced.
- It's 1 tbsp of garlic powder.
- You need 1 tbsp of onion powder.
- You need 3 can of buttery biscuits.
- It's 1 of vegetable oil; as needed.
- It's 1 of salt and pepper.
Easy Chicken "Pot Pie" Casserole instructions
- Heat vegetable oil in a large pot. Season chicken breasts with dried spices and herbs. Reserve enough thyme and rosemary to season the sauce, veggies, and the biscuit crust..
- Sear chicken on all sides and remove from the pot. Add veggies. Add a pinch of thyme, rosemary, salt, and pepper. Sweat on medium heat until veggies are nearly tender. Add garlic and peas. Saute until garlic is fragrant..
- Add vinegar and stock. Scrape the bottom of the pot to release the fond..
- Add soup, chicken, herbs, and bay leaf. Bring to a simmer. Cook for approximately 10-15 minutes on medium heat or until chicken is cooked through and veggies are tender. Remove bay leaf..
- Lay all the biscuit dough out and flatten with your hands or a rolling pin, or just pinch and overlap together, as shown..
- Pour chicken mixture into a large casserole dish. Lay dough on top. Press down and seal the edges. Season dough with rosemary, thyme, black pepper, and salt..
- Bake at 350° for approximately 15-20 minutes, or until biscuit dough is thoroughly cooked..
- Variations; Cheese, white wine, shallots, mustard, parsley, basil, roasted bell peppers or garlic, rice.