Chicken Pot Pie Casserole
There is nothing better than a delicious, comfort meal on a freezing cold day and this Chicken Pot Pie Casserole is perfect to help warm you up! This is by far one of my favorite meals to make. Growing up, chicken pot pie was a staple and this meal will help transport you back to your childhood. This is a perfect family meal, especially if you are snowed (or iced in)!
Here is what you need!
Steps:
Preheat the oven to 350 degrees F.
Melt butter in the skillet over medium-low heat. Add the onion, celery, and carrots to cook. Add salt and pepper to taste. Stir occasionally until tender, about 15 minutes.
Stir in the peas, flour, parsley, and thyme to cook, stirring constantly until the flour coats the vegetables and begins to fry, about 5 minutes.
Whisk in the chicken broth and half-and-half cream to cook until the sauce is thick and bubbling. Add in as much of the cream of chicken soup to help thicken up the sauce (I used about 3/4 of the can). Stir in the cooked chicken, and season with salt and pepper to taste.
Transfer the pot pie mixture into a 7x11 inch baking dish.
Follow the instructions on the Red Lobster Cheddar Bay Biscuit box. Arrange the biscuit dough on top of the pot pie mixture.
Bake in the oven until biscuits are golden brown and the pie mixture is bubbly, about 20-25 minutes.
Add the Red Lobster garlic butter mix to the top of the biscuits and let cool for about 10 minutes.
