CHICKEN POT PIE BISCUIT CASSEROLE

Chicken Pot Pie Biscuit Casserole image

Provided by Kim Cul

Time 1h25m

Number Of Ingredients 15

FILLIING:
1 Tbsp butter or margarine
1 c chopped onions ( approx. 2 med.)
1/4 c all purpose flour
2 tsp chicken bouillon granules
1 tsp dried thyme leaves
1/4 tsp pepper
2 c chicken broth
1 c milk
2 large baking potatoes peeled and cubed (approx 3 cups)
1 c carrots julienne cut
1 bag frozen or blanched fresh cut green beans
2 1/2 c cubed cooked chicken (i baked in pan 3 breasts rubbed with olive oil, salt and pepper... cooked in oven 350 degrees for 35-40 minutes)
TOP:
16.3 oz 1 can pillsbury® grands!® flaky layers refrigerated buttermilk or original biscuits

Steps:

1. Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened. Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender. Stir chicken into vegetable mixture; return to boiling.
2. Meanwhile, separate dough into 8 biscuits. Grease casserole dish with cooking spray. Pour chicken mixture into oven proof casserole dish. Place biscuits on top of liquid closely and carefully. Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving. Enjoy!!!