Chicken Pot Pies were something we had when I was a child and we didn’t plan a dinner. A comfort meal thats hearty, homey, and fills up the tummy is what I associated them with. I would scrape the insides out, eat the veggies first then the chicken and finally the crust. I simply destroyed the meal. Which is something I do quite often with most meals. No reason. Just do.
I found a few recipes for this dish and sort of combined all of them. It was hard to choose a single recipe with all the twists, and different veggies. I wanted a simple casserole that gave me the same flavors. Cooking this meal a few times a year, I know that using frozen veggies is a better way to go. But if you have the veggies on hand use fresh, or canned. Really, it DOES NOT matter.
2 cans- Cream of Chicken, Start with only 1.
2 cans- mixed veggies
2 cans- Chicken stock/broth
1 pound cooked chicken breast, cut into cubes or shredded
1 package Grands biscuits, cut in half like a bagel
Preheat oven to 400F. Open the cans, and dump into a large stockpot. Reserving one can Cream of Chicken. Once warm stir in the chicken until mixed well. If you feel the mixture is too watery, add the other can of soup. I almost always add it in. Cook until warm, not hot. Dump the mixture into a sprayed 9×13 baking dish. Place the halved biscuits onto the casserole. Pop it into oven for 10-15 mins until the biscuits are browned and heated through.
I have mixed the cans in a bowl without warming, and it turned out the same, but I had to cover my biscuits for 5 mins at the start to get the inside warm.
Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.