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.
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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
low-sodium chicken broth
cooked shredded chicken
(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.