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There is something incredibly cozy and satisfying about a homemade Chicken Pot Pie Casserole with Biscuit Topping Recipe. This dish brings together tender chicken, a medley of vibrant vegetables, and a rich, creamy sauce, all enveloped by a fluffy, golden biscuit topping. It’s comfort food taken to a whole new level—perfect for family dinners or when you want to impress without hours in the kitchen. The beauty of this casserole lies not only in its delicious layers of flavor and texture but also in how simple it is to prepare, making it a true weeknight winner.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Chicken Pot Pie Casserole with Biscuit Topping Recipe shine. Each component plays an essential role, from the hearty chicken that brings protein and substance, to the fresh vegetables adding crunch and color, and finally the biscuit topping providing that irresistible golden crust.
- 3 cups cooked chicken (shredded or cubed): The main protein that makes the dish filling and satisfying.
- 1 cup frozen peas and carrots: These add a pop of sweetness and vibrant color to brighten up the filling.
- 1 cup frozen corn: Provides a subtle crunch and natural sweetness throughout.
- 1 cup celery (chopped): Crunchy and fresh, celery adds great texture and balance.
- 1 cup onion (chopped): Brings savory depth and a fragrant aroma.
- 3 cloves garlic (minced): Adds a warm, aromatic undertone enhancing every bite.
- 1/2 cup chicken broth: Creates a flavorful base for the creamy sauce.
- 1 cup heavy cream: Gives the filling its luscious, rich texture.
- 1 teaspoon dried thyme: A classic herb that complements chicken beautifully.
- 1 teaspoon dried rosemary: Adds an earthy, piney note that deepens the flavor profile.
- Salt and pepper: Essential seasonings to enhance and balance all flavors.
- 2 cups biscuit mix: The secret to an easy, fluffy biscuit topping with minimal effort.
- 2/3 cup milk: Helps create a soft, pillowy biscuit dough.
- 1/2 cup shredded cheddar cheese (optional): Adds an extra burst of flavor and a slight tang to the biscuit topping.
How to Make Chicken Pot Pie Casserole with Biscuit Topping Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). This ensures your oven will be hot and ready for baking the casserole, so the biscuit topping can rise beautifully and develop that perfect golden crust.
Step 2: Mix the Filling Ingredients
In a large mixing bowl, combine the cooked chicken, frozen peas and carrots, frozen corn, chopped celery, chopped onion, and minced garlic. These ingredients form the hearty base of the filling, packing a balance of flavor, texture, and color that makes every bite exciting.
Step 3: Make the Creamy Sauce
Whisk together the chicken broth, heavy cream, dried thyme, dried rosemary, salt, and pepper in a separate bowl. Pour this seasoned creamy mixture over the chicken and vegetables, then stir gently to combine. This sauce binds everything together with rich, comforting creaminess and savory herbal notes.
Step 4: Assemble the Filling
Transfer your chicken and vegetable filling into a greased 9×13-inch baking dish, spreading it out evenly. This gives you a nice, even layer for your biscuit topping to rest on.
Step 5: Prepare the Biscuit Topping
In a medium bowl, combine the biscuit mix and milk, stirring until just combined. If you’re adding shredded cheddar cheese, fold it in now for an extra flavor boost. Be careful not to overmix; you want your biscuits tender and fluffy.
Step 6: Top the Casserole
Drop spoonfuls of the biscuit dough evenly over the chicken filling, striving to cover as much of the surface as possible. Don’t worry if it looks a little uneven—this will create charming, golden biscuit pockets that bake up with delightful texture.
Step 7: Bake to Perfection
Place the casserole in the preheated oven and bake for 30-35 minutes. The biscuit topping should turn a gorgeous golden brown, crisp on the outside and soft inside, while the filling bubbles gently beneath.
Step 8: Rest and Serve
Remove the casserole from the oven and let it cool for a few minutes before serving. This brief rest allows the filling to settle perfectly, making every spoonful smooth and comforting.
How to Serve Chicken Pot Pie Casserole with Biscuit Topping Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a fresh, bright contrast to the creamy casserole. For an extra touch, a light dusting of smoked paprika can introduce a subtle warmth that complements the herbs beautifully.
Side Dishes
This Chicken Pot Pie Casserole with Biscuit Topping Recipe is hearty enough to be a one-dish meal, but it pairs wonderfully with a crisp green salad or steamed green beans to bring a fresh and light balance to your plate.
Creative Ways to Present
For a charming twist, serve the casserole in individual ramekins or mini cast-iron skillets, each topped with biscuit dough just before baking. This personal presentation is perfect for cozy dinners or special occasions, making everyone feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or transfer leftovers to an airtight container. Stored in the refrigerator, it will stay fresh and delicious for up to 3-4 days, making for easy next-day meals that taste just as comforting.
Freezing
You can freeze the casserole either before baking or after it has been cooked and cooled. For freezing before baking, assemble as usual and cover tightly with foil and plastic wrap; it can be frozen for up to 2 months. If frozen after baking, portion it out, wrap well, and enjoy within the same timeframe.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm the casserole in a 350°F oven for 20-25 minutes, or until bubbly and heated through. This will help re-crisp the biscuit topping and bring the filling back to creamy perfection.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, corn, celery, and onions all work wonderfully and might even add a bit more vibrant flavor and texture. Just be sure to chop everything to similar sizes for even cooking.
Is it possible to make this recipe vegetarian?
Yes, substitute the chicken with hearty vegetables like mushrooms, potatoes, or a mix of your favorites, and use vegetable broth instead of chicken broth. The biscuit topping remains the same and keeps the dish just as comforting.
Can I make the biscuit topping from scratch?
You sure can! While biscuit mix is a great time-saver, homemade biscuit dough using flour, baking powder, butter, and milk will add a wonderful homemade touch if you prefer to do everything from scratch.
How do I keep the biscuit topping from becoming soggy?
Make sure to drop the biscuit dough on top right before baking and avoid stirring it into the filling. Baking uncovered helps create a golden crust, and letting the casserole rest a few minutes after baking helps the topping firm up nicely.
Can this recipe be doubled for a crowd?
Yes! You can double the ingredients and bake in a larger casserole dish or use two standard dishes. Just keep an eye on baking time, as larger casseroles may take a bit longer to cook through.
Final Thoughts
If you are craving a dish that feels like a warm hug on a plate, the Chicken Pot Pie Casserole with Biscuit Topping Recipe is ready to become your new favorite. With its creamy filling, fresh veggies, tender chicken, and irresistible biscuit topping, it’s a comforting classic that’s easy to make and sure to please. Give it a try and watch this beloved recipe bring smiles and satisfaction to your table time and time again.
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Chicken Pot Pie Casserole with Biscuit Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole is a comforting and easy-to-make dish that combines tender cooked chicken with a medley of vegetables in a creamy herb-infused sauce, topped with a golden biscuit crust. Perfect for a cozy family dinner, it’s both hearty and flavorful with minimal effort.
Ingredients
For the Filling:
- 3 cups cooked chicken (shredded or cubed)
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups biscuit mix
- 2/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly.
- Combine Protein and Vegetables: In a large mixing bowl, combine the cooked chicken, frozen peas and carrots, frozen corn, chopped celery, chopped onion, and minced garlic, ensuring an even distribution of ingredients.
- Prepare Creamy Sauce: In a separate bowl, whisk together the chicken broth, heavy cream, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the chicken and vegetables and stir well to coat everything evenly.
- Assemble Filling: Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly to form the base of the casserole.
- Make Biscuit Dough: In a medium bowl, combine the biscuit mix and milk, stirring until just combined to form a dough. If desired, fold in the shredded cheddar cheese to add extra flavor to the topping.
- Top with Biscuit Dough: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering as much of the surface as possible to create a biscuit crust.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the biscuit topping is golden brown and fully cooked through.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving. Enjoy your warm and comforting Chicken Pot Pie Casserole.
Notes
- Use leftover rotisserie chicken or cooked chicken breasts for convenience.
- Frozen vegetables can be swapped with fresh, but cooking time might need slight adjustment.
- Adding shredded cheddar cheese to the biscuit topping is optional but adds delicious flavor.
- You can substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- For a gluten-free version, use gluten-free biscuit mix.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
