This Chicken Pot Pie Casserole is a completely made-from-scratch comfort food classic! It's packed with veggies and tender bites of chicken then layered with a fluffy homemade biscuit topping.
2medium red potatoes(cut into ½" cubes -- peeling optional)
½medium onion (finely diced)
1rib celery(diced)
1teaspoonminced garlic
1teaspoonsalt
1teaspoondried parsley
½teaspoondried thyme
¼teaspoonblack pepper
2½cuplow sodium chicken broth
1cupheavy cream(a lighter cream will work but have less rich flavor)
3tablespoonsall purpose flour
2cupscooked chopped chicken
1cupfrozen peas
Biscuit Topping
2cupsflour(all purpose or whole wheat)
1tablespoonbaking powder
½teaspoonbaking soda
¾teaspoonsalt
½cupcold salted butter
½-¾cupbuttermilk(or sub milk)
2tablespoonsmelted butter
¼teaspoongarlic powder
¼teaspoondried parsley(optional)
Instructions
Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
In a medium skillet, melt butter and add oil, carrots, potatoes, onion and celery. Cook, stirring often, over medium-high heat, until slightly softened, about 10 minutes.
Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender.
Whisk together cream and flour. Stir into filling with chicken and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Pour into prepared baking dish and prepare the topping.
Biscuit Topping
In a medium bowl, combine flour, baking powder, and salt.
Cube butter and add to the flour, cutting in until crumble (a pastry cutter or fork works well for this).
Add milk, a little at a time, stirring each time, just until biscuit dough comes together.
Dump onto a lightly floured surface and pat into a large oval. Cut out circles using a 2½" cutter and place over the top of the filling.
Stir together melted butter, garlic powder and dried parsley. Brush over the tops of the biscuits and bake for 15-18 minutes, until the biscuits are golden brown. Serve.
Video
Notes
*Starting with uncooked chicken? You can brown it first or throw it right in with the vegetables.Storage:Leftover Chicken Pot Pie Casserole will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 300ºF or in smaller portions in the microwave. Keep in mind that the biscuits will soften as the casserole sits. It will still be delicious though. ;)