Chicken Pot Pie Casserole
If chicken pot pie excites you, but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with biscuits for that tantalizing golden brown finish. And for those crazy enough to only want half, 1/2-sized biscuit tubes now exist! Or maybe that's reason to squeeze extra biscuits on top? Either way we love a good shortcut to one of the most comforting dishes of all time, which just makes it that more comforting.
Made this? Let us know how it went in the comment section below!
butter
medium carrots, diced (about 1 1/2 cups)
stalks celery, diced (about 1 1/2 cups)
large yellow onion, diced (about 1½ cups)
chopped fresh thyme
kosher salt, divided
freshly ground black pepper
all-purpose flour
whole milk
low-sodium chicken broth
Dijon mustard
garlic powder
cooked shredded chicken
frozen peas
(16.3-ounce tube) biscuit dough
- 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, 17 to 20 minutes. Let cool 5 minutes before serving.
