Chicken Potpie Casserole

A friend forwarded me a video of a recipe for a dump casserole for a no mix chicken pot pie. I’m a fan of bottom crusts on my pot pies, so I wasn’t too convinced that this would be a good recipe. I was wrong – the biscuit mix made for a lovely crust and the flavors all came together for a very yummy meal. Of course, to make it mine I eliminated the carrots and peas and added broccoli, cheese and mushrooms.

I wish I’d gotten a better picture as this one doesn’t do it justice but the hoards had descended. I was able to beat them off long enough to get some for myself and took a picture before folks came back for seconds.

This is a very comforting dish that will definitely go into our regular rotation.

Chicken Pot-Pie Cobbler

1 stick butter
1 rotisserie chicken, about 2 cups picked from the bones and chopped
1 8 ounce can mushrooms, pieces and stems
1 10 ounce package frozen broccoli florets
1 cup sharp cheddar cheese, grated
2 cups milk
1 box Red Lobster Cheddar Bay Biscuit mix
2 cups chicken stock

Preheat oven to 350. Place the stick of butter in a 9-by-13-inch pan and melt in the oven as it preheats.

Once the butter is melted, add chicken into an even layer. Distribute the mushrooms over the top along with the broccoli florets. Sprinkle on grated cheese. Pour in the milk. Sprinkle biscuit mix over in an even layer with the seasoning packet. Pour the chicken stock over.

Place on a baking sheet to catch any spillover and bake uncovered for 45 minutes. Let stand for at least 15 minutes before serving.


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