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
Scale
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.
