Description
Make a delicious Chicken Pot Pie Casserole with a creamy filling and flaky biscuit topping. Perfect for family dinners!
Ingredients
Scale
- 2 cups cooked chicken, cubed (rotisserie chicken works great for this)
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk (or half-and-half for a creamier filling)
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- 1/2 teaspoon black pepper
- 1 can (16 oz) refrigerated biscuit dough (or homemade biscuit dough if preferred)
- Salt to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onions and carrots, and cook for 3-4 minutes until the onions are soft and translucent. Add the peas and cook for an additional 2 minutes.
- Make the filling: Sprinkle the flour over the vegetables in the skillet, and stir to combine. Cook for another minute to create a roux. Slowly add the chicken broth while stirring to prevent lumps. Add the milk, garlic powder, thyme, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Add the chicken: Stir in the cooked chicken, and cook for another 2-3 minutes until everything is well combined and heated through.
- Assemble the casserole: Pour the chicken and vegetable mixture into the prepared baking dish, spreading it evenly. Open the can of biscuit dough, and tear the biscuits into quarters. Arrange the biscuit pieces evenly on top of the casserole.
- Bake: Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling. Remove from the oven and let it rest for 5-10 minutes before serving.