Irresistible Chicken Pot Pie Casserole

From my kitchen to yours, I am thrilled to share a recipe that turns an ordinary evening into a special occasion! The chicken pot pie casserole is a beloved classic, warming the heart as much as it satisfies the appetite. This dish, with its golden, flaky biscuit topping and creamy, savory filling, brings smiles around the dining table, proving that comfort food can be both simple and spectacular. Let’s dive into a recipe that will have your family asking for seconds!

Introduction

There’s something utterly comforting about digging into a chicken pot pie, isn’t there? My version transforms this traditional favorite into a casserole that’s both easy to prepare and perfect for those busy weeknights or leisurely weekend dinners. With tender vegetables, succulent chicken, and a crown of soft, golden biscuits, this casserole is a hearty, one-dish wonder that fills the kitchen with an aroma to gather everyone around the table.

Ingredients

• 4 Tbsp butter
• 3 medium carrots, diced (1½ cups)
• 3 celery stalks, diced (1½ cups)
• 1 large yellow onion, diced (1½ cups)
• 1 tsp fresh thyme, chopped
• 1 tsp kosher salt, divided
• ½ tsp ground black pepper
• 4 Tbsp all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 Tbsp Dijon mustard
• ½ tsp garlic powder
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 (16.3 oz) tube of biscuit dough

this Recipe

How to Make

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Melt the butter in a large skillet over medium heat. Add the carrots, celery, and onion, sautéing until the vegetables are tender, about 7-8 minutes.
3. Season the mixture with thyme, ½ tsp salt, and black pepper. Sprinkle the flour over the vegetables, stirring to coat them evenly, and cook for 1 minute.
4. Gradually add the milk and chicken broth, stirring continuously until the mixture is smooth and begins to thicken, about 5-6 minutes.
5. Stir in the Dijon mustard, garlic powder, and the remaining salt. Add the cooked chicken and frozen peas, stirring until the mixture is well combined and heated through.
6. Transfer the filling to the prepared baking dish. Separate the biscuit dough into individual biscuits and arrange them on top of the filling.
7. Bake in the preheated oven for about 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Helpful Tips

• To ensure even cooking, chop your vegetables into uniform pieces.
• For a golden top, brush your biscuits with a bit of beaten egg or milk before baking.
• Add a crisp touch by sprinkling grated Parmesan cheese over the biscuits midway through baking.

Substitutions/Variations

• Gluten-Free? Substitute the all-purpose flour with a gluten-free blend and use gluten-free biscuit dough.
• Dairy-Free? Opt for almond or soy milk and use dairy-free butter.
• Vegetarian? Replace the chicken with a mix of mushrooms, beans, or lentils.

Frequently Asked Questions

1. Can I prepare this ahead of time? Yes! Assemble the casserole, cover, and refrigerate. Add about 10 minutes to the baking time if cooking from cold.
2. Can I use leftover turkey instead of chicken? Absolutely! This is a great way to repurpose holiday leftovers.

Storage Instructions

Cool the casserole completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

More Relevant Recipes

If you loved this, you might also enjoy exploring more delicious recipes:

• Ropa Vieja Recipe
• Tomato Ricotta Galette
• Ziti alla Genovese – A Classic Italian Delight 🍝🌿

Thank you for joining me in the joy of cooking and sharing meals. May this chicken pot pie casserole bring warmth and delight to your table as it has to mine. Here’s to many more scrumpt

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