Description
Enjoy a comforting chicken pot pie casserole that’s easy to prepare and perfect for weeknights. This dish combines tender chicken, savory vegetables, and a creamy sauce topped with flaky biscuits, baked to golden perfection. It’s a warm, hearty meal that captures the classic flavors of traditional chicken pot pie in a convenient casserole form.
Ingredients
Units
Scale
Vegetables
- 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
Butter and Seasonings
- 6 tablespoons unsalted butter, divided
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
Flour and Broth
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
Milk and Protein
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken (about 4 cups)
Vegetables & Toppings
- 1 cup frozen peas (do not thaw)
- 1 (about 16-ounce) can refrigerated jumbo or grand-size biscuits
Instructions
- Preheat oven: Arrange a rack in the middle of the oven and heat to 375°F.
- Prepare vegetables: Dice the onion, peel and halve the carrots and celery, then cut 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 until vegetables soften and brown, about 5-7 minutes.
- Make roux and add liquids: Stir in flour and garlic, cook for 30 seconds to 1 minute. Gradually add chicken broth and milk, scraping the skillet to loosen browned bits. Bring to a boil, then simmer until thickened, about 4-5 minutes.
- Add chicken and peas: Shred or dice cooked chicken into bite-sized pieces. Stir chicken and frozen peas into the thickened sauce. Season to taste with additional salt and pepper.
- Assemble casserole: Transfer the filling to a 9×13-inch baking dish. Spread evenly. Separate biscuits and arrange over the filling in a single layer.
- Bake: Bake until biscuits are golden and filling bubbles, 20-30 minutes. After 15 minutes, check and rotate dish; cover with foil if biscuits brown too quickly.
- Finish with butter: Melt remaining 2 tablespoons of butter and brush over the biscuits for a glossy finish.
Notes
- Use fresh thyme for a more aromatic flavor, but dried thyme works well as a substitute.
- Ensure the sauce is thick enough to coat the back of a spoon before adding the chicken and peas.
- Rotate and cover the dish as needed to prevent over-browning of the biscuits.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (about 1/6 of dish)
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg
