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We hope you got benefit from reading it, now let’s go back to easy chicken "pot pie" casserole recipe. You can have easy chicken "pot pie" casserole using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Easy Chicken "Pot Pie" Casserole:
- You need 4 boneless, skinless chicken breasts
- Take 64 oz cream of chicken soup
- Use 1/2 cup chicken stock
- Get 1/2 cup white vinegar
- Get 1/2 cup peas
- Provide 1 large yellow onion; small dice
- Provide 3 carrots; peeled and sliced into bite sized pieces
- Take 3 stalks celery; small dice
- You need 3 clove garlic; minced
- Provide 1 bay leaf
- Provide 3/4 oz rosemary; minced
- You need 2 tbsp fresh thyme; minced
- Take 1 tbsp garlic powder
- Get 1 tbsp onion powder
- Provide 3 can buttery biscuits
- Prepare 1 vegetable oil; as needed
- Use 1 salt and pepper
Instructions to make Easy Chicken "Pot Pie" Casserole:
- 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
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