Large Family Chicken Pot Pie Casserole | Casseroles for Large Families
If you enjoy chicken pot pie, this Large Family Chicken Pot Pie Casserole will impress you. Instead of buying and reheating the frozen versions, make a fresh one full o flavor for the family to enjoy.
Ingredients
- 10 cups shredded chicken breast
- 2 tablespoons olive oil
- 2 medium onions diced
- 2 large yukon gold potato cubed
- 4 cups frozen mixed vegetables
- 2 teaspoons garlic powder
- ½ teaspoon dried thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup 1 stick butter
- ½ cup all purpose flour
- 4 cups chicken broth
- 4 ½ cups all purpose baking mix like Bisquick
- 1 ⅓ cup milk
Instructions
- Preheat the oven to 400 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
- In a dutch oven over medium heat, add the olive oil and onion, cooking about 3 minutes or until softened.
- To the onion, stir in the potato, mixed vegetables, seasonings, and butter. Allow the butter to melt.
- Sprinkle the flour over the contents of the skillet and stir to combine. Cook about 2 minutes before slowly adding the chicken broth, stirring and scraping the bottom. Reduce the heat to low and allow to bubble for one minute as it thickens. Remove from heat.
- In a large (30 quart) bowl, combine the shredded chicken and sauce. Divide evenly between the two casserole dishes.
- In a different bowl, stir together the baking mix and milk to make the biscuit batter. Drop the biscuit batter over the casseroles creating and even layer.
- Place the skillet in the oven and bake for 15 to 20 minutes or until the biscuits are cooked through and golden..
- Allow the chicken pot pie to rest for 5 minutes prior to serving.