Description
Dive into the ultimate comfort with this Irresistible Chicken Pot Pie Casserole! Featuring a creamy, savory filling topped with golden, fluffy biscuits, this dish is a perfect heartwarming meal for any day of the week. Easy to prepare and utterly delicious, it’s sure to become a family favorite.
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
Instructions
Preheat oven to 375°F and grease a 9×13 inch baking dish.
In a skillet, melt butter over medium heat. Add carrots, celery, and onion; cook until tender.
Add thyme, salt, and pepper. Sprinkle with flour and stir well.
Gradually add milk and broth, stirring until thickened. Mix in mustard and garlic powder.
Stir in chicken and peas. Transfer to baking dish.
Top with biscuits and bake for 20-25 minutes until biscuits are golden and filling is bubbly.
Notes
For a golden biscuit top, brush with a little beaten egg before baking.
Make it gluten-free by using gluten-free flour and biscuits.
Add a cheesy twist by sprinkling shredded cheddar on top halfway through baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: Approximately 400 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg