Description
Dive into the ultimate comfort with this Irresistible Chicken Pot Pie Casserole! Featuring a creamy, savory filling topped with golden, fluffy biscuits, this dish is a perfect heartwarming meal for any day of the week. Easy to prepare and utterly delicious, it’s sure to become a family favorite.
Ingredients
Scale
- 4 Tbspbutter
- 3medium carrots, diced (1½ cups)
- 3celery stalks, diced (1½ cups)
- 1large yellow onion, diced (1½ cups)
- 1 tspfresh thyme, chopped
- 1 tspkosher salt, divided
- ½ tspground black pepper
- 4 Tbspall-purpose flour
- 2 cupswhole milk
- 1 cuplow-sodium chicken broth
- 1 TbspDijon mustard
- ½ tspgarlic powder
- 4 cupscooked shredded chicken
- 1 cupfrozen peas
Instructions
- Preheatovento 375°F and grease a 9×13 inchbaking dish.
- In a skillet, melt butter over medium heat. Add carrots, celery, and onion; cook until tender.
- Add thyme, salt, and pepper. Sprinkle with flour and stir well.
- Gradually add milk and broth, stirring until thickened. Mix in mustard and garlic powder.
- Stir in chicken and peas. Transfer tobaking dish.
- Top with biscuits and bake for 20-25 minutes until biscuits are golden and filling is bubbly.
Notes
For a golden biscuit top, brush with a little beaten egg before baking.Make it gluten-free by using gluten-free flour and biscuits.Add a cheesy twist by sprinkling shredded cheddar on top halfway through baking.
Nutrition
- Calories: 400
- Sugar: 5
- Fat: 18
- Carbohydrates: 35
- Protein: 25