Description
A warm and comforting Chicken Pot Pie Casserole filled with hearty chicken, colorful vegetables, and a creamy sauce, topped with fluffy biscuits.
Ingredients
Scale
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into 1/2-inch pieces
- 3 medium celery stalks, sliced into 1/2-inch pieces
- 2 cloves garlic, minced
- 1/2 medium bunch fresh thyme, leaves picked and chopped or 1 teaspoon dried thyme
- 6 tablespoons unsalted butter, divided
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or 2% milk
- 1 pound cooked boneless chicken, shredded or diced
- 1 cup frozen peas
- 1 can (about 16 ounces) refrigerated jumbo or grand-size biscuits
Instructions
- Preheat the oven to 375°F (190°C).
- Dice the onion, slice the carrots and celery, and mince the garlic.
- Melt 4 tablespoons of butter in a skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper, cooking until softened.
- Sprinkle flour over the vegetables and add garlic, stirring for 30 seconds to 1 minute.
- Slowly pour in chicken broth and milk while scraping the bottom of the skillet; bring to a boil.
- Reduce heat and simmer until sauce thickens, about 4 to 5 minutes.
- Stir in chicken and peas, then transfer to a baking dish.
- Arrange biscuits over the chicken filling.
- Bake for 20 to 30 minutes until biscuits are golden brown and filling is bubbling.
- Melt remaining 2 tablespoons of butter and brush over biscuits before serving.
Notes
For enhanced flavor, use homemade chicken stock and consider adding a splash of white wine to the sauce.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg