Description
This Chicken Pot Pie Casserole combines all the comforting flavors of a classic pot pie into a hearty, easy-to-make casserole. Tender chicken, savory vegetables, and creamy sauce are baked under a flaky, buttery biscuit topping, creating a delicious and satisfying meal perfect for family dinners.
Ingredients
Scale
Chicken Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- 3/4 cup carrots, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup all-purpose flour
- 3/4 cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato, peeled and diced
- Salt and pepper to taste
- 3/4 cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
- 1/2 cup sour cream
- 1/4 cup milk (any kind)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Cook the chicken: In a large pot, bring the chicken broth to a simmer. Add the chicken breasts and cook until fully cooked, about 12-15 minutes. Remove the chicken and shred it using two forks. Reserve the broth for the filling.
- Prepare the filling: In a large skillet or saucepan, melt the butter over medium heat. Add the onion, celery, carrots, and diced potato. Sauté until vegetables are softened, about 8 minutes. Stir in the minced garlic, dried herbs (thyme, rosemary, parsley, sage), black pepper, Worcestershire sauce, and Dijon mustard. Sprinkle the flour over the mixture and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste.
- Add liquids and thicken the filling: Gradually whisk in 3 cups of the reserved chicken broth along with the bouillon cube. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Stir in the heavy cream and shredded chicken, and cook for another 2 minutes. Add the frozen peas, and season with salt and pepper to taste. Remove from heat.
- Prepare the biscuit topping: In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry blender or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Add the sour cream and milk, stirring until just combined to form a soft dough.
- Assemble the casserole: Pour the chicken filling into a greased 9×13 inch baking dish. Drop spoonfuls of biscuit dough evenly over the top of the filling. Gently press to cover the filling but do not smooth out the biscuit surface too much.
- Apply egg wash: In a small bowl, whisk together the beaten egg and 1 tablespoon milk. Brush the egg wash over the biscuit topping to promote browning.
- Bake the casserole: Preheat the oven to 375°F (190°C). Bake the casserole for 40-45 minutes or until the biscuit topping is golden brown and cooked through and the filling is bubbly.
- Cool and serve: Let the casserole rest for 10 minutes before serving to allow the filling to set. Serve warm and enjoy your comforting Chicken Pot Pie Casserole!
Notes
- Use small chicken breasts for tender, shredable meat that cooks evenly.
- You can substitute half and half for heavy cream to reduce richness slightly.
- Frozen peas add sweetness and color but can be omitted if preferred.
- For a thicker filling, reduce the broth by 1/2 cup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
