Homemade Chicken Pot Pie Casserole

Homemade Chicken Pot Pie Casserole

This casserole captures all the comforting flavors of a classic chicken pot pie in a convenient and delicious dish.

Ingredients:

• For the Filling:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups cooked chicken, shredded
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and black pepper to taste
• For the Topping:
  • 1 cup refrigerated buttermilk biscuits (or puff pastry sheets)

Cooking Guide:

1. Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Stir in 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, stirring constantly.
4. Add broth and chicken: Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, until thickened. Stir in shredded chicken, frozen peas, cream of chicken soup, milk, thyme, and parsley. Season with salt and pepper to taste.
5. Assemble the casserole: Pour the chicken pot pie filling into the prepared baking dish.
6. Top with biscuits: Arrange the refrigerated buttermilk biscuits (or puff pastry sheets, thawed if frozen) over the filling. If using biscuits, separate them slightly and brush the tops with melted butter or milk for a golden brown crust.
7. Bake: Bake for 20-25 minutes, or until the filling is bubbly and the topping is golden brown.

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 diced potatoes, green beans, or corn.
  • Protein: Substitute cooked turkey or shredded rotisserie chicken for the cooked chicken.
  • Creamy sauce: For an extra creamy sauce, whisk in a splash of heavy cream before adding the biscuits.
• Shortcut tip: Use store-bought rotisserie chicken or pre-cooked diced chicken to save time.
• Make it ahead: You can assemble the casserole up to a day in advance and refrigerate it before baking. When ready to bake, simply take it out of the fridge and let it come to room temperature for 30 minutes before baking as usual.