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When it comes to comfort food, few dishes can compete with the warm embrace of a Chicken Pot Pie Casserole. This hearty meal is a beloved classic that brings families together, evoking feelings of nostalgia and satisfaction with every bite. Its creamy filling and flaky biscuit topping create a perfect harmony that satisfies both the palate and the soul. In an age where families often juggle hectic schedules, easy and hearty recipes like Chicken Pot Pie Casserole have become invaluable, allowing home cooks to whip up something delicious without spending hours in the kitchen.

Classic Chicken Pot Pie Casserole

Discover the warmth and comfort of a Hearty Chicken Pot Pie Casserole, the perfect dish for family gatherings or busy weeknights. This delicious recipe features a creamy filling of tender chicken and vibrant vegetables, topped with a flaky biscuit crust that creates a satisfying harmony of flavors. Easy to prepare and customizable for different tastes, this casserole not only brings everyone to the table but also evokes cherished memories of home-cooked meals. Enjoy creating a comforting masterpiece that feeds both the belly and soul!
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Ingredients
  

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup frozen peas and carrots mixture

1 cup frozen corn

1 medium onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil or butter

For the Topping:

2 cups refrigerated biscuit dough (or homemade biscuit dough)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Filling:

      - In a large skillet, heat olive oil or butter over medium heat.

        - Add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.

          - Incorporate the shredded chicken, frozen peas, carrots, and corn into the skillet. Toss everything together.

            - Pour in the chicken broth and heavy cream, and stir to combine. Add the dried thyme, dried rosemary, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.

              Transfer to Casserole Dish:

                - Carefully pour the chicken filling into a greased 9x13-inch casserole dish, spreading it evenly.

                  Prepare the Biscuit Topping:

                    - Take the refrigerated biscuit dough and break it into small pieces. You can either flatten them slightly or leave them as is for a rustic look.

                      - Evenly distribute the biscuit pieces over the top of the chicken filling. Make sure to leave some gaps for steam to escape.

                        Add Egg Wash:

                          - Brush the top of the biscuit pieces with the beaten egg. This will give the topping a beautiful golden crust as it bakes.

                            Bake:

                              - Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

                                Garnish and Serve:

                                  - Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

                                    Enjoy: Serve warm and dig into the comforting layers of chicken, veggies, and tender biscuit topping!

                                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6-8 servings