Chicken Pot Pie Casserole
If the thought of making pie crust for chicken pot pie intimidates you, then look no further; this is the perfect recipe for you. This version of the classic chicken pot pie has all the delicious filling baked into a stress-free casserole, topped with mouthwatering biscuits that turn a beautiful golden brown.The key to the success of this casserole is taking your time to sauté the veggies until they are sweated and slightly caramelized, which adds a depth of flavor to the final dish. Frozen peas are a great option since they are available all year round, but if you happen to have fresh peas on hand, that would be even better!For those who prefer a smaller portion, rejoice! 1/2-sized biscuit tubes are now available, or you could choose to generously add extra biscuits on top if you're a fan. Finding shortcuts to one of the most comforting dishes ever just makes it even more comforting. Alternatively, you can top the casserole with frozen and thawed puff pastry or phyllo dough for full coverage while still enjoying the convenience of store-bought ingredients.
Ingredients
- 4 tbsp. butter
- 3 medium carrots, diced (about 1 1/2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 1 large yellow onion, diced (about 1½ cups)
- 1 tsp. chopped fresh thyme
- 1 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper
- 4 tbsp. all-purpose flour
- 2 c. whole milk
- 1 c. low-sodium chicken broth
- 1 tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 4 c. cooked shredded chicken
- 1 c. frozen peas
- 1 (16.3-ounce tube) biscuit dough
Instructions
- Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas .
- Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
- Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.
Nutrition
Calories: 429kcal
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