Description
This Chicken Pot Pie Casserole combines tender chicken, hearty vegetables, and a creamy broth, topped with flaky biscuits for a comforting and cravable meal. It’s a one-dish dish perfect for cozy dinners, easy to prepare, and bursting with flavor.
Ingredients
Units
Scale
Vegetables
- 1 medium yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 2 cloves garlic
- 1/2 medium bunch fresh thyme (about 10 sprigs), or 1 teaspoon dried thyme
Butter & Seasonings
- 6 tablespoons unsalted butter, divided
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
Flour & Broth
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
Milk & Chicken
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken (about 4 cups)
Other
- 1 cup frozen peas (do not thaw)
- 1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat it to 375°F to ensure even baking of the biscuits and filling.
- Prepare Vegetables: Dice the onion into about 1 1/2 cups, peel and halve the carrots and celery, then cut into 1/2-inch pieces. Mince garlic and finely chop thyme leaves or measure dried thyme.
- Sauté Vegetables: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Sauté for 5-7 minutes until vegetables soften and brown slightly.
- Make Roux & Simmer: Add flour and garlic to the skillet, stirring to coat and cook for about 30 seconds to 1 minute. Gradually pour in chicken broth and milk, scraping the skillet bottom to deglaze. Bring to a boil.
- Thicken Filling: Reduce heat to a simmer and cook for 4-5 minutes until the mixture thickens enough to coat the back of a spoon.
- Add Chicken and Peas: Stir in shredded or diced cooked chicken and frozen peas. Season to taste with salt and pepper. Transfer the filling to a 9×13-inch baking dish, spreading evenly.
- Arrange Biscuits: Separate the biscuit dough and arrange in a single layer over the filling, covering evenly.
- Bake: Bake for 20-30 minutes until biscuits are golden brown and the filling is bubbling. After 15 minutes, check progress and rotate dish if needed; cover with foil if browning too fast.
- Finish with Butter: Melt the remaining butter and brush over the biscuit tops for a rich, shiny finish. Serve hot and enjoy your comforting chicken pot pie casserole!
Notes
- Ensure chicken is cooked and shredded beforehand for best texture.
- For a creamier filling, add a splash of heavy cream or sour cream before baking.
- Use fresh thyme for a fragrant flavor, or dried thyme if fresh isn’t available.
- You can prepare the filling in advance and assemble just before baking.
- Cover the casserole with foil halfway through baking if the biscuits brown too quickly.
Nutrition
- Serving Size: 1 slice (about 1/6 of casserole)
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 115 mg
