Description
This easy Chicken Pot Pie Casserole is a comforting dish filled with tender chicken and vegetables in a creamy sauce topped with flaky biscuit dough. It makes a perfect dinner for any night and pairs well with simple sides.
Ingredients
Scale
- 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 cups whole milk
- 1 cup low-sodium chicken broth
- 1 Tbsp Dijon mustard
- 1/2 tsp garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 1 16.3-ounce tube biscuit dough
Instructions
- Warm your oven to 375 degrees and place the rack in the middle. Melt the butter in a big skillet over medium-high heat. Add carrots, celery, onion, thyme, and half of the salt. Cook, stirring often, until the veggies soften, about 5 to 7 minutes. Stir in the flour and cook for 2 more minutes. Pour in the milk, chicken broth, mustard, garlic powder, and the remaining salt, whisking everything together. Bring the mixture to a boil then lower to medium heat and simmer while stirring until thickened, roughly 3 to 5 minutes. Mix in the shredded chicken and peas, adjust salt to taste.
- Pour this filling into a 13 inch by 9 inch baking dish. Place the biscuit dough pieces evenly on top. Lightly sprinkle salt and pepper over the biscuits.
- Bake until the filling bubbles and the biscuits are golden and puffed, about 22 to 25 minutes. Let it rest for 5 minutes before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Cook Time: 25 minutes
- Method: Baked
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g + 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg