Chicken Pot Pie Casserole
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.
Equipment
- 1 Large Skillet
- 1 9x9 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
This recipe is pretty versatile when it comes to substitutions. I've used frozen mixed vegetables instead of fresh carrots and peas, and have even used sweet potatoes when I didn't have russets on hand. Neither of these changes altered the flavor too much.
Occasionally, If I have a little cheese on hand, I'll add some shreds to the biscuit dough. Though not traditional to chicken pot pie, it is definitely yummy!
If you want to use fewer dishes, you can do all of the sautéing and baking in a cast iron skillet. Just be sure to move any leftovers to a glass dish for refrigeration.