Description
This comforting Chicken Pot Pie Casserole features a rich, creamy filling loaded with tender chicken, fresh vegetables, and savory herbs, all topped with flaky refrigerated biscuits baked to golden perfection. A perfect one-dish meal that combines the classic flavors of chicken pot pie with the ease and convenience of a casserole.
Ingredients
Vegetables and Herbs
- 1 medium yellow onion (about 1 1/2 cups diced)
- 3 medium carrots, peeled and diced (about 1 cup)
- 3 medium stalks celery, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 medium bunch fresh thyme (about 10 sprigs) or 1 teaspoon dried thyme
Dairy and Butter
- 6 tablespoons unsalted butter, divided
- 1 cup whole or 2% milk
Pantry
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth (or one 14.5-ounce can)
Protein and Other
- 1 pound cooked boneless chicken, shredded or diced (about 4 cups)
- 1 cup frozen peas (do not thaw)
- 1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits (e.g., Pillsbury Grands Buttermilk)
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat it to 375°F to prepare for baking the casserole.
- Prepare Vegetables and Herbs: Dice the onion, peel and dice the carrots and celery into 1/2-inch pieces, mince the garlic cloves, and chop the fresh thyme leaves or measure dried thyme.
- Sauté Vegetables: Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Cook until the vegetables soften and start to brown, about 5 to 7 minutes.
- Add Flour and Garlic: Stir in the flour and minced garlic, coating the vegetables and cooking until fragrant, about 30 seconds to 1 minute, ensuring no dry flour spots remain.
- Add Liquids and Simmer: Slowly pour in the chicken broth and milk while scraping up browned bits. Bring the mixture to a boil, then reduce heat to simmer until thickened and coats the back of a spoon, about 4 to 5 minutes.
- Add Chicken and Peas: Stir in the shredded or diced cooked chicken and frozen peas. Taste and adjust salt and pepper as needed. Transfer the filling to a 9x13-inch baking dish and spread evenly.
- Top with Biscuits: Open the refrigerated biscuit can, separate the biscuits, and arrange them in a single layer evenly spaced over the filling in the baking dish.
- Bake: Bake for 20 to 30 minutes until the biscuits are golden brown and cooked through, and the filling bubbles. Check at 15 minutes, rotate the dish, and cover with foil if biscuits brown too quickly.
- Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and brush it over the warm biscuits to add richness and a glossy finish.
Notes
- Use cooked chicken leftover from a roast or rotisserie chicken to save time.
- If biscuits brown too fast, covering loosely with foil prevents burning.
- For a lighter version, substitute milk with low-fat milk and reduce butter by 1-2 tablespoons.
- Fresh thyme can be replaced with dried thyme at a 1:3 ratio (1 teaspoon dried equals about 3 teaspoons fresh).
- Ensure frozen peas are added directly from the freezer to keep their texture and color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
