Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This casserole is a comforting twist on the classic chicken pot pie. It’s filled with savory chicken, tender vegetables, and a creamy sauce, all topped with fluffy biscuits.

Ingredients:

• For the filling:
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 cups cooked chicken, shredded
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley (optional)
• For the biscuit topping:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup milk

Cooking Guide:

1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish.
2. Sauté the vegetables: In a large skillet, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, or until softened. Add garlic and cook for an additional minute.
3. Make the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
4. Whisk in broth and soup: Gradually whisk in chicken broth and cream of chicken soup. Bring to a simmer and cook for 5 minutes, or until thickened.
5. Stir in chicken and peas: Stir in the shredded chicken and frozen peas. Season with salt and pepper to taste.
6. Make the biscuit topping: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
7. Assemble the casserole: Pour the chicken mixture into the prepared baking dish. Drop spoonfuls of biscuit dough on top of the filling, spreading them out evenly.
8. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
9. Let cool slightly before serving. Enjoy warm!

Tips:

• Leftovers: This casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) until warmed through.
• Variations:
  • Vegetables: Feel free to add other vegetables to your liking, such as green beans, corn, or mushrooms.
  • Chicken: You can use rotisserie chicken, leftover chicken from another meal, or even canned chicken breast for this recipe.
  • Biscuit topping: If you don’t have time to make homemade biscuits, you can use a store-bought can of refrigerated biscuits instead. Separate the dough and roll each biscuit into a circle before placing on top of the filling.
• For a richer flavor: You can add a splash of heavy cream to the sauce.