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Chicken Pot Pie Rice Casserole

Chicken Pot Pie Rice Casserole
  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 8
Just when we thought we had discovered all of the ways we could possibly make pot pie, we found a new way to enjoy our favorite comfort food in a 13x9. All of the flavors of chicken pot pie come to life in a rice mixture topped with buttery biscuits. The end result? Comfort food reinvented.
By Pillsbury Kitchens
Updated August 23, 2017
Make With
Make With
Progresso Broth

Ingredients

  • 6 tablespoons butter
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 1/2 cups uncooked instant white rice
  • 2 cups chopped deli rotisserie chicken or cooked chicken
  • 1 1/2 cups frozen mixed vegetables
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits
  • Grated Parmesan cheese, if desired
  • Chopped Italian (flat-leaf) parsley, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 12-inch nonstick skillet, melt 4 tablespoons of the butter over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Sprinkle flour on top of onions; cook and stir 30 seconds. Gradually add broth; heat to simmering, stirring frequently.
  • 3
    Stir in rice, chicken, frozen vegetables, thyme, salt and pepper. Cook 4 to 5 minutes or until mixture is bubbly and slightly thickened. Remove from heat; stir in whipping cream. Transfer hot mixture to baking dish; cover and keep warm.
  • 4
    Separate dough into 8 biscuits; cut each biscuit in half, split through the middle, to get two rounds. Cut each round in half crosswise to get two half-moon shapes. Carefully place on top of hot mixture in baking dish, overlapping slightly.
  • 5
    In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.

  • Adding 1/4 teaspoon garlic powder to the 2 tablespoons melted butter before brushing on the biscuits makes the topping extra special. Top with grated Parmesan cheese for more delicious flavor!
  • Deli rotisserie chicken is great in this recipe, but feel free to use leftover cooked chicken as well.

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
1270mg
53%
Potassium
160mg
5%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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