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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 cup diced yellow onion
  • 2 garlic cloves, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 4 oz cream cheese, softened
  • 3 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)

Method
 

  1. Melt butter in a 12-inch oven-safe skillet over medium heat. Sauté onion, carrots, and celery until softened, 6 to 8 minutes. Add garlic and cook 30 seconds.
  2. Stir in flour and cook 1 minute. Slowly whisk in broth and milk. Simmer, stirring, until thickened, 3 to 4 minutes.
  3. Remove from heat. Stir in cream cheese until melted. Fold in chicken, peas, salt, pepper, and thyme.
  4. Arrange biscuits on top of the filling. Bake at 400°F (200°C) for 20 to 25 minutes, until biscuits are golden and filling bubbles.
  5. Let rest 5 minutes, then scoop servings with a biscuit and plenty of filling.

Notes

Let the casserole cool for those 5 minutes before scooping so the filling sets into that perfect creamy consistency. If your skillet feels a bit too full when topping with biscuits, transfer everything to a 9x13-inch baking dish first.