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Chicken Pot Pie Casserole With Biscuits

Chicken Pot Pie Casserole With Biscuits Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 468
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 3 cups cooked shredded or chopped chicken
  • 1 cup frozen peas
  • 1 can (16.3 oz) refrigerated biscuits (8 count)

Method
 

  1. Melt butter in a large oven-safe skillet over medium heat. Sauté onion, carrots, and celery with a pinch of salt until softened, about 6 minutes. Add garlic and cook 30 seconds.
  2. Sprinkle in flour and stir 1 minute. Gradually whisk in chicken broth and milk. Simmer until thick enough to coat a spoon, 3 to 4 minutes. Season with salt, pepper, and thyme.
  3. Remove from heat. Stir in chicken and peas until combined. If not using an oven-safe pan, transfer filling to a greased 9×13 baking dish.
  4. Preheat oven to 400°F. Cut each biscuit half crosswise into two thin rounds. Arrange in a single layer over the filling. Bake until biscuits are deep golden and the filling bubbles, 20 to 25 minutes.
  5. Let casserole rest 5 minutes, then spoon servings onto plates, making sure each gets biscuit and creamy filling.

Notes

If your filling looks a touch thick before baking, stir in a splash of warm broth. The biscuits will absorb some moisture as they bake, so a slightly looser base never hurts. For a cast iron skillet version, assemble and bake all in the same pan for fewer dishes.