This Chicken Pot Pie Casserole is the ultimate comfort food. The creamy filling, loaded with tender chicken and mixed vegetables, is perfectly balanced with the buttery, flaky biscuit topping. Each bite delivers a rich, hearty flavor that’s sure to satisfy even the hungriest of appetites.
- Ingredients:
- For the Filling:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, diced (rotisserie chicken works great)
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2/3 cup whole milk
Directions:
- Prepare the Filling:
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, or until the onion is softened.
- Stir in the flour and cook for 1-2 minutes to form a roux, whisking constantly.
- Gradually pour in the chicken broth and whisk until smooth. Stir in the heavy cream, thyme, salt, and pepper, and bring the mixture to a simmer.
- Add the cooked chicken and frozen mixed vegetables to the skillet. Stir to combine, and cook for 3-4 minutes, or until the filling has thickened. Remove from heat and set aside.
- Prepare the Biscuit Topping:
- In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and dried parsley.
- Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix.
- Assemble the Casserole:
- Pour the chicken filling mixture into the prepared casserole dish.
- Drop spoonfuls of the biscuit topping over the filling, covering it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Serve:
- Let the casserole cool for 5-10 minutes before serving. Enjoy this comforting dish with a side salad or your favorite veggies!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: 480 kcal | Servings: 6 servings
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