Description

A comforting and hearty Chicken Pot Pie Casserole combining tender cooked chicken, fresh vegetables, and a creamy sauce topped with flaky baked biscuit dough. This easy one-dish meal offers all the flavors of a classic pot pie without the fuss of making pastry, making it perfect for a cozy family dinner.

Ingredients

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Vegetables and Herbs

1 medium yellow onion (about 1 1/2 cups), diced
3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
3 medium stalks celery, cut into 1/2-inch pieces (about 1 cup)
2 cloves garlic, minced
1/2 medium bunch fresh thyme (about 10 sprigs), leaves picked and coarsely chopped (about 2 teaspoons) or 1 teaspoon dried thyme

Butter and Seasoning

6 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Sauce Ingredients

1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or 1 (14.5-ounce) can)
1 cup whole milk or 2% milk

Main Ingredients

1 pound cooked boneless chicken, shredded or diced (about 4 cups)
1 cup frozen peas, do not thaw

Topping

1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits, such as Pillsbury Grands Buttermilk

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Instructions

Preheat Oven: Arrange a rack in the middle of the oven and heat it to 375°F to prepare for baking the casserole.
Prepare Vegetables and Herbs: Dice the onion, peel and chop the carrots, slice the celery, mince the garlic, and chop the thyme leaves, setting all aside for cooking.
Sauté Vegetables: Melt 4 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the onion, carrots, celery, thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 to 7 minutes.
Add Flour and Garlic: Stir in 1/4 cup all-purpose flour and the minced garlic, coating the vegetables well. Cook for 30 seconds to 1 minute until fragrant and the flour is well incorporated, with no dry spots.
Make the Sauce: Slowly pour in 2 cups low-sodium chicken broth and 1 cup milk while scraping the bottom of the skillet to release browned bits. Bring to a boil, then reduce heat and simmer until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes.
Incorporate Chicken and Peas: Shred or dice the cooked chicken into bite-sized pieces and add it along with the frozen peas to the skillet. Stir well to combine and season with additional salt and pepper to taste.
Assemble Casserole: Transfer the chicken and vegetable mixture to a 9×13-inch baking dish, spreading into an even layer. Open the biscuit can, separate the biscuits, and arrange them in a single layer over the filling.
Bake: Place the baking dish in the oven and bake for 20 to 30 minutes until biscuits are golden and cooked through and filling is bubbling. After 15 minutes, rotate the dish and cover with foil if biscuits brown too quickly.
Finish with Butter: Melt the remaining 2 tablespoons butter and brush it over the biscuit tops for a glossy, flavorful finish. Serve warm.

Notes

Using refrigerated biscuits makes this recipe quick and easy without the need to prepare dough from scratch.
Do not thaw the peas before adding; they will thaw as the casserole bakes.
Adjust seasoning after assembling mixture with chicken and peas for balanced flavor.
Cover biscuits with foil during baking if they brown too fast to prevent burning.
This casserole can be made ahead and refrigerated before baking; add 5-10 minutes to bake time if baking from cold.

Nutrition

Serving Size: 1/6 of casserole
Calories: 410
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.3g
Carbohydrates: 30g
Fiber: 3g
Protein: 26g
Cholesterol: 95mg