Hearty Vegetable Chicken Pot Pie Casserole Recipe

Ingredients & Supplies (crust):

• 1 can of Grands flaky butter biscuits – 8 count
• Parchment Paper
• Rolling pin

Ingredients for Chicken Pot Pie Filling: 

• 2 Tablespoons of butter – melted in the dish
• 2 Tablespoons of olive oil
• 3 large chicken breasts
• 2 large white potatoes – peeled and cut in cubes
• 4 carrots – peeled and sliced in 1/2 inch slices
• 1 large sweet onion – peeled and chopped
• 3 stems of Celery – washed and cut into 1/2 inch pieces
• 1 bag of frozen peas – 12 to 16 ounces
• 1 Tablespoon of minced garlic
• 1 – 2 Tablespoons of Garlic salt – coarse ground with parsley
• 1 Tablespoon of seasoned salt
• Pepper to taste
• 3 chicken bouillon
• 4 cups of water – boiling
• 1 Tablespoon of Corn starch
• 1 Tablespoon of brown sugar

Instructions: 

Chicken:

• To get started on your chicken pot pie casserole, melt the butter and olive oil in the casserole dish.
• Place the chicken breasts in the dish.
• Sprinkle with garlic salt, seasoned salt, and pepper. Bake the chicken at 400 degrees for about 45 minutes, or until the juices run clear when pierced with a fork, and it’s no longer pink in the middle.
• Remove the chicken from the oven, and carefully cut the chicken breasts in bite size pieces, and leave them in the dish.

Veggies:

• While the chicken is baking, rinse and chop the potatoes, carrots, celery, and onion, and place them in a large bowl with the peas, add the garlic and set aside until time to bake.

Topping: 

• Place a piece of parchment paper on a cookie sheet, or baking sheet.
• Remove the biscuits from the package. Place another piece of parchment paper on the counter, and place 2 of the biscuits on the parchment paper, then fold the paper over the biscuits, and roll out with the rolling pin, as thin as possible. 
• Place the rolled biscuits on the parchment lined cookie sheet, and continue until the cookie sheet is full. Bake the rolled biscuits at 400 degrees for about 10 minutes, or until they are dark golden brown. Remove from the oven, and set aside. Continue until all biscuits have been baked.

Sauce:

• Pour the water into a large bowl, or measuring bowl with a spout, and boil in the microwave.
• Add the bullion cubes, and let them sit in the water to dissolve.
• Add the brown sugar to the water/bullion, and stir to dissolve.
• Add the corn starch to the water, and stir to mix.

Casserole:

• Place the vegetables in the casserole dish, and stir with the chicken. 
• Pour the bouillon mixture over the chicken and vegetables in the casserole dish.

• Sprinkle with the garlic salt, seasoned salt, and pepper, and place in the oven for 30 – 45 minutes.
  

• When the chicken/vegetables are done, place the baked biscuits over the top.
• Serve and enjoy.