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Chicken Pot Pie Rice Casserole

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Chicken Pot Pie Rice Casserole
  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 8
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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 Aug 23, 2017

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) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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!
  • tip 2
    Deli rotisserie chicken is great in this recipe, but feel free to use leftover cooked chicken as well.

Nutrition Information

460 Calories, 22g Total Fat, 17g Protein, 48g Total Carbohydrate, 8g Sugars

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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