Chicken Pot Pie Casserole

Steps

1. Preheat oven to 375 degrees Fahrenheit and spray a 9x13 inch baking dish with non-stick cooking spray.

2. In a large skillet, heat ¼ cup of the ½ cup butter, over medium-high heat. To the skillet add 2 large carrots, 3 celery stalks, and 1 medium yellow onion,.

3. Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add 2 teaspoons dried parsley, 1 teaspoon dried thyme, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon black pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.

4. In the same skillet heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in ¼ cup all-purpose flour to create a paste and cook for 1-2 minutes

5. Slowly whisk 2 cups chicken broth, 1 cup half and half, and 1 teaspoon lemon juice into the flour and butter paste, ¼ cups at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk 1 teaspoon chicken bouillon into the gravy.

6. Add 4 cups shredded cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly. Pour the filling into the prepared baking dish.

7. Roll the 1 (16 ounce) tube biscuit dough to be about ½ inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.

8. Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.