Description

This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender shredded chicken and vegetables in a creamy sauce, all topped with flaky biscuit dough. Ideal for a family dinner, this casserole combines the classic flavors of chicken pot pie with the convenience of a one-dish bake, delivering a warm, satisfying meal in just over an hour.

Ingredients

Scale

Vegetables and Seasonings

3 medium carrots, diced (about 1 1/2 cups)
3 stalks celery, diced (about 1 1/2 cups)
1 large yellow onion, diced (about 1 1/2 cups)
1 tsp chopped fresh thyme
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder

Dairy and Fats

4 tbsp butter
2 cups whole milk

Other Liquids and Flavorings

1 cup low-sodium chicken broth
1 tbsp Dijon mustard

Protein and Add-ins

4 cups cooked shredded chicken
1 cup frozen peas

Crust

1 (16.3-ounce tube) biscuit dough

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Preheat your oven to 375ºF and position the rack in the center. In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the diced carrots, celery, onion, fresh thyme, and ½ teaspoon of the kosher salt. Cook the mixture, stirring frequently, until the vegetables soften, about 5 to 7 minutes. Stir in 4 tablespoons of all-purpose flour, coating the vegetables evenly, and cook for an additional 2 minutes to eliminate the raw flour taste.
Make the Sauce: Gradually whisk in 2 cups of whole milk, 1 cup of low-sodium chicken broth, 1 tablespoon Dijon mustard, and ½ teaspoon garlic powder along with the remaining ½ teaspoon salt. Increase the heat to high, bringing the mixture to a boil, then immediately reduce to medium heat to simmer. Stir often until the sauce thickens, which will take 3 to 5 minutes.
Add Chicken and Peas: Fold in 4 cups of cooked shredded chicken and 1 cup of frozen peas into the thickened sauce. Taste and adjust seasoning by adding more salt if needed.
Assemble the Casserole: Transfer the chicken and vegetable mixture into a 13 by 9-inch baking dish. Evenly arrange the biscuit dough on top of the filling. Sprinkle the surface with additional salt and freshly ground black pepper to taste.
Bake: Place the baking dish in the preheated oven and bake until the filling is bubbling and the biscuits have turned golden and puffed up, approximately 22 to 25 minutes.
Rest and Serve: Remove the casserole from the oven and let it cool for 5 minutes. This allows the filling to set slightly and makes serving easier. Then, cut into portions and enjoy your comforting chicken pot pie casserole.

Notes

Use cooked shredded chicken from a rotisserie or leftovers to save time.
Fresh thyme can be substituted with ½ teaspoon dried thyme if unavailable.
For a richer flavor, whole milk is recommended, but you can substitute with 2% milk.
Feel free to add other vegetables like mushrooms or diced potatoes for variation.
The biscuit topping can be replaced with puff pastry or pie dough if preferred.
To make this dish gluten-free, use gluten-free flour and substitute biscuits with a gluten-free alternative.
Ensure the casserole has a couple of minutes to rest before serving to avoid burns and improve texture.