Description
This Chicken Pot Pie Casserole recipe offers a comforting, hearty dish that combines tender chicken, vegetables, and a creamy sauce, all baked under a fluffy, buttery biscuit topping. It’s an easy-to-make comforting casserole perfect for family dinners, delivering all the classic flavors of chicken pot pie with a rustic twist.
Ingredients
Scale
Filling Ingredients
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- ¾ cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato, peeled and diced
- Salt and pepper to taste
- ¾ cup frozen peas
Biscuit Topping Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) cold butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg, beaten
- 1 tablespoon milk (for egg wash)
Instructions
- Cook the Chicken: In a large pot, bring the chicken broth to a boil and add the two small boneless skinless chicken breasts. Simmer until cooked through, about 15-20 minutes. Remove chicken and shred or dice into bite-sized pieces. Reserve the broth for later use.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add the finely diced onion, celery, carrots, and minced garlic. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
- Create the Filling Sauce: Stir in the dried thyme, rosemary, parsley, ground sage, and black pepper. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring continuously to form a roux. Gradually whisk in the reserved chicken broth along with the chicken bouillon cube until the mixture thickens. Add Worcestershire sauce and Dijon mustard, then stir in the heavy cream. Add the diced Yukon Gold potato and simmer until potatoes are tender, about 10-12 minutes. Finally, stir in the cooked chicken and frozen peas. Season with salt and pepper to taste. Remove from heat.
- Prepare the Biscuit Topping: In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in sour cream and milk until just combined into a dough.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Transfer the chicken and vegetable filling into a casserole dish. Drop spoonfuls of biscuit dough evenly over the filling to cover the surface. Brush the biscuit topping with the beaten egg mixed with 1 tablespoon milk for a golden glaze. Bake in the preheated oven until the biscuits are puffed and golden, about 35-45 minutes.
- Serve: Allow the casserole to cool slightly before serving. Enjoy the comforting combination of creamy chicken filling with fluffy biscuit topping.
Notes
- Use small chicken breasts for even cooking and shredding convenience.
- You can substitute half and half for heavy cream to reduce richness.
- If you prefer, you can add other vegetables like mushrooms or corn.
- Ensure the biscuit dough covers the filling completely to keep moisture in during baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
