Chicken Pot Pie Casserole
Easy chicken pot pie casserole
Ingredients
- 1 medium yellow onion diced
- 3 medium carrots sliced
- 3 medium celery stalks sliced
- 2 garlic cloves minced
- 1/2 medium bunch fresh thyme about 10 sprigs or 1 teaspoon dried thyme
- 6 tablespoons unsalted butter divided
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken shredded or diced
- 1 cup frozen peas
- 1 16-ounce can refrigerated jumbo or grand-size biscuits
Instructions
- Preheat the oven to 375°F (190°C).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add onion, carrots, celery, thyme, salt, and pepper. Sauté for 5–7 minutes until vegetables soften.
- Stir in garlic and flour, cooking for 30–60 seconds until fragrant.
- Slowly pour in chicken broth and milk, scraping the pan bottom. Bring to a boil.
- Reduce heat and simmer 4–5 minutes until the sauce thickens.
- Stir in chicken and frozen peas. Taste and adjust seasoning.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Arrange biscuit dough pieces in a single layer over the filling.
- Bake for 20–30 minutes until biscuits are golden and the filling is bubbling.
- Melt remaining 2 tablespoons butter and brush over biscuits before serving.
Notes
You can substitute frozen mixed vegetables for carrots, celery, and peas. For a lighter version, use 2% milk and reduce butter slightly.