Chicken, vegetables, and a creamy sauce are combined in a casserole dish and covered with a buttery biscuit dough. A quick bake in the oven, and your easy, delicious dinner is ready to serve.
Chicken Pot Pie Casserole
When I first learned how to cook from scratch, one of the first things I made was a chicken pot pie. Now, back then, I wasn’t making sourdough crust, and was usually a little nervous every time I made it.
By now, its become a regular dish, and I can pretty well throw it together without looking at the recipe. Recently, when I wanted to make pot pie but really didn’t want to make crust, I had the (very unoriginal) idea to make a biscuit dough for the top.
I know to some of you, making biscuit dough doesn’t seem any easier than making pie crust, but with this recipe, you may feel differently.
How to Make The Casserole
Start by making the biscuit dough. This is a simple drop biscuit dough with butter, flour, baking powder, salt, and milk. I usually do this with my dough cutter in a glass bowl, but I have done in it the food processor when I need to be even more efficient.
Dice your potato and add it to a large pan with just enough water to boil them until soft. If you’re using fresh carrots, sliced them up and add them now too.
Once the potatoes are soft, strain them and set them aside. In that same pan, add butter, onion, and garlic and sauté until tender and fragrant.
Add the spices and flour, and then the broth and milk, whisking continually. Return the potatoes and carrots to the mixture and add the chicken and frozen peas. Allow it to simmer until thickened before dumping into a baking dish or cast iron skillet.
Plop the biscuit dough across the top of the casserole, and spread a bit to the best of your ability. Bake the dish at 450F for 18-22 minutes and allow to rest for 10 minutes before serving.
Chicken Pot Pie Casserole
Equipment
- 1 Large Skillet
- 1 9×9 Baking Dish
Ingredients
For the filling
- 1 Cup Russet Potatoes peeled and diced
- ¾ Cup Carrots sliced , can used canned
- ½ Cup Unsalted Butter
- 1 Small Onion diced
- 2 Tbsp Flour
- 2 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Dried Thyme
- ½ tsp poultry seasoning
- 1½ Cups Chicken Broth
- 1 Cup Milk
- 2 Cups Shredded Chicken can be boiled, grilled, baked, or rotisserie
- 1 Cup Frozen Peas
For the Biscuit Topping
- 2 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 2 tsp Salt
- ½ Cup Unsalted Butter
- 1½ Cups Milk or buttermilk
Instructions
- If your Chicken is not already cooked, be sure to cook and shred it before beginning.
- Preheat oven 450℉
- In a large skillet over medium-high heat, cover your potatoes and carrots with water and boil them until tender.
- While your potatoes and carrots are boiling, mix together your biscuit dough. In a large mixing bowl, whisk together the flour, baking powder and salt. Cube your cold butter, then using a dough cutter or a fork, cut the butter into the dry ingredients until crumbly. Add the milk and mix until it's a sticky dough. This will be a tad thinner than normal biscuit dough.
- When your veggies are tender, drain them and set aside. Add the butter and onion to the same skillet and sauté until fragrant and translucent. Add the seasonings and allow them to meld with the butter for 1-2 minutes.
- To make a roux, add 2 Tbsp of flour to the pan and whisk it in to cook. Add the chicken broth and milk, whisk them all together, and allow to thicken.
- Mix in the chicken and frozen peas before transferring to your baking dish.
- Gently spread your biscuit dough over the mixture and bake for 18-22 minutes, or until the biscuits are lightly browned on top. Let stand for 5-10 minutes before serving.
Notes
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Until Next Time!
-Rebekah
