Chicken Pot Pie Casserole

2. Sauté the Vegetables
In a large saucepan, melt the butter over medium heat. Add the frozen vegetable mix and cook for 5–7 minutes until tender. Season with salt and pepper.

3. Make the Sauce
Stir in 1 cup of chicken broth and the can of cream of chicken soup. Let the mixture simmer for about 1 minute to thicken, adjusting salt and pepper as needed.

4. Add the Chicken
Turn off the heat and stir in the shredded chicken until fully combined. If the mixture is too thick, add more chicken broth (up to 2 cups) to reach your desired consistency.

5. Partially Bake the Biscuits
Place the biscuits on a parchment-lined sheet pan and bake for half the time indicated on the can (around 5–7 minutes). Remove from the oven.

6. Assemble and Bake
Butter a 13×9-inch baking dish. Pour in the chicken and vegetable filling. Top with the partially baked biscuits, flipping them over for even cooking. Bake an additional 10 minutes, or until the biscuits are golden and the filling is bubbling.

7. Serve and Enjoy
Let the casserole cool for 5 minutes before serving.