Description
This Chicken Pot Pie Casserole is a comforting and hearty dish that combines tender chicken, fresh vegetables, and a creamy sauce topped with flaky, golden biscuits. Perfect for a family meal, this easy-to-make casserole bakes in the oven to create a savory blend of flavors and textures that everyone will enjoy.
Ingredients
Scale
Vegetables & Herbs
- 1 medium yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 2 cloves garlic
- 1/2 medium bunch fresh thyme (about 10 sprigs) or 1 teaspoon dried thyme
Dairy & Butter
- 6 tablespoons unsalted butter, divided
- 1 cup whole or 2% milk
Pantry Staples
- 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 or 1 (14.5-ounce) can low-sodium chicken broth
Protein & Frozen
- 1 pound cooked boneless chicken (about 4 cups), shredded or diced
- 1 cup frozen peas (do not thaw)
Baking
- 1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits (e.g., Pillsbury Grands Buttermilk)
Instructions
- Prepare and Preheat: Arrange a rack in the middle of the oven and preheat to 375°F. Dice the onion, peel and cut carrots and celery into 1/2-inch pieces, mince garlic, and chop thyme leaves if using fresh.
- Sauté Vegetables: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Cook, stirring occasionally, until vegetables soften and start browning, about 5 to 7 minutes.
- Add Flour and Garlic: Stir in flour and garlic, coating the vegetables evenly. Cook for 30 seconds to 1 minute until fragrant and the flour is integrated with the veggies.
- Make the Sauce: Slowly pour in the chicken broth and milk, scraping the skillet bottom to release bits. Bring the mixture to a boil, then reduce heat to a simmer. Cook until thickened enough to coat a spoon, 4 to 5 minutes.
- Combine Chicken and Peas: Add shredded or diced chicken and frozen peas to the skillet. Stir well, season with additional salt and pepper if needed.
- Assemble Casserole: Transfer the chicken and vegetable mixture evenly into a 9×13-inch baking dish. Open refrigerated biscuits, separate, and arrange them evenly over the filling.
- Bake: Place the dish in the oven and bake for 20 to 30 minutes until biscuits are golden brown and the filling is bubbling. After 15 minutes rotate the dish; cover with foil if biscuits brown too quickly.
- Butter the Biscuits: Melt the remaining 2 tablespoons butter. Once the casserole is out of the oven, brush the melted butter over the tops of the biscuits for a rich finish.
Notes
- Use cooked chicken leftover from roast or rotisserie chicken for convenience.
- Do not thaw peas, adding them frozen keeps their texture intact during baking.
- To avoid uneven biscuit browning, rotate the pan halfway through baking and cover with foil if needed.
- Fresh thyme gives a more vibrant flavor, but dried thyme is a good substitute.
- If you prefer a crispier topping, you can broil the biscuits for 1-2 minutes at the end, watching carefully.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
