Easy Chicken Pot Pie Casserole

Heat the butter or oil in a medium-sized frying pan over medium heat.

Once the butter is hot and melted, add in the chopped carrots and saute for at least 4 minutes.

Add in the celery and onions and continue to sautee for 2 minutes.

Add the garlic and cook for 1 minute longer.

Sprinkle in the Italian seasoning, then add the chicken and give a good stir to combine all ingredients.

Add the chicken broth and increase heat to high until mixture is boiling.

Reduce heat and cook until chicken registers at 165F, approximately 15 minutes.

Preheat oven to 375F.

Stir the cream of chicken soup and flour into the chicken and vegetable mixture.

Pour the mixture out into a prepared casserole dish.

Prepare the biscuit mix according to package directions and distribute evenly in dollops on the top of the casserole mixture, making approximately 12 biscuits.

Bake for 25-35 minutes until biscuits are golden and puffed up.