Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole features delicious biscuits on top of tender chicken and veggies, all wrapped in a creamy sauce, perfect for family gatherings.
Ingredients
- 1 medium yellow onion diced
- 3 medium carrots sliced
- 3 medium celery stalks sliced
- 2 cloves garlic minced
- 1/2 medium bunch fresh thyme or 1 tsp dried
- 6 tablespoons unsalted butter divided
- 1 1/2 teaspoons kosher salt plus more as needed
- 1/2 teaspoon black pepper plus more as needed
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 pound cooked boneless chicken shredded
- 1 cup frozen peas do not thaw
- 1 can grand-size biscuits such as Pillsbury Grands
Instructions
- Preheat the oven to 375°F and get a baking dish ready.
- In a large skillet, melt 4 tablespoons of butter over medium heat and sauté the diced onion, sliced carrots, sliced celery, fresh thyme, salt, and pepper until softened, about 5-7 minutes.
- Stir in the flour and minced garlic, cooking for 1 minute until fragrant, ensuring everything is well-coated.
- Gradually add the chicken broth and milk, scraping up any bits from the skillet for flavor, and bring to a gentle boil.
- Lower the heat and simmer, stirring until the mixture thickens enough to coat the back of a spoon, about 4-5 minutes.
- Mix in the shredded chicken and frozen peas, adjusting seasoning as needed, then pour into the baking dish.
- Top with biscuits, arranging them over the filling, and bake until golden and bubbly, about 20-30 minutes, checking after 15 to ensure even browning.
- Melt the remaining butter and brush it over the biscuits just before serving for an extra touch of flavor.
Notes
This comforting Chicken Pot Pie Casserole is perfect for chilly evenings, combining the ease of pre-made biscuits with a rich, hearty filling.
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