Print

Chicken Pot Pie Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A heartwarming Chicken Pot Pie Casserole that combines rich flavors of chicken, vegetables, and creamy goodness, topped with flaky biscuit dough.

Ingredients

Scale
  • 4 Tbsp butter
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 large yellow onion, diced
  • 1 tsp chopped fresh thyme
  • 1 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • 4 Tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 Tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 4 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 (16.3-ounce tube) biscuit dough

Instructions

  1. Preheat your oven to 375 degrees F. Melt the butter in a large skillet over medium-high heat, then add the diced carrots, celery, and onion along with thyme and 1/2 tsp salt. Cook until softened.
  2. Sprinkle in the flour and stir for about 2 minutes until it thickens slightly. Add milk, broth, mustard, garlic powder, and the remaining salt, bringing it to a gentle boil before simmering until thickened. Fold in shredded chicken and peas.
  3. Transfer the filling into a 13 x 9 baking dish and spread evenly. Arrange biscuit dough on top. Sprinkle with salt and pepper.
  4. Bake for 22 to 25 minutes until the topping is golden and filling bubbles. Cool slightly before serving.

Notes

For a healthier version, consider dairy-free alternatives or a vegetarian option.

Nutrition

Find it online: https://mixluna.com/chicken-pot-pie-casserole/