Parks Family Chicken Pot Pie!

Ingredients

• 3 cups Rotisserie Chicken (shredded, skin removed)
• 1 cup Carrots (peeled and diced)
• 1 cup Peas (frozen, thawed)
• 2 cups Chicken Stock (low‑sodium)
• 1 can Cream of Chicken Soup (Campbell's, 10.5 oz)
• 2 cups Whole Milk (2% or whole)
• 1 box Red Lobster Biscuit Mix (approximately 15 oz, for topping)
• 1 spray Cooking Spray (for greasing the casserole dish)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat fully.

   Time: PT5M

   Temperature: 350°F

2. Grease Casserole Dish

   Lightly spray the bottom and sides of the casserole dish with cooking spray.

   Time: PT2M

3. Layer Chicken

   Spread the shredded rotisserie chicken evenly across the bottom of the greased dish.

   Time: PT3M

4. Add Vegetables

   Scatter the diced carrots and thawed peas over the chicken layer, distributing them evenly.

   Time: PT3M

5. Pour Chicken Stock

   Evenly pour the 2 cups of chicken stock over the chicken and vegetables.

   Time: PT1M

6. Add Cream of Chicken Soup

   Drop the entire can of cream of chicken soup onto the mixture and gently stir to combine.

   Time: PT2M

7. Stir in Milk

   Pour the 2 cups of whole milk into the bowl and mix until the sauce is uniform.

   Time: PT2M

8. Prepare Biscuit Topping

   In a separate mixing bowl, combine the Red Lobster biscuit mix with the remaining milk (if any) or water according to the package directions, stirring just until a thick batter forms.

   Time: PT3M

9. Add Topping to Casserole

   Spoon the biscuit batter over the chicken mixture, spreading it as evenly as possible.

   Time: PT2M

10. Bake

    Place the casserole in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the sauce is bubbling.

    Time: PT45M

    Temperature: 350°F

11. Rest

    Remove the casserole from the oven and let it rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

3g