Description

This Chicken Pot Pie Casserole is a comforting and hearty dish combining tender chicken, fresh vegetables, and a creamy sauce topped with golden, buttery biscuits. It offers all the flavors of a classic chicken pot pie in an easy-to-prepare casserole format, perfect for family dinners or meal prep.

Ingredients

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Vegetables and Herbs

1 medium yellow onion
3 medium carrots
3 medium stalks celery
2 cloves garlic
1/2 medium bunch fresh thyme (about 10 sprigs) or 1 teaspoon dried thyme

Butter and Seasonings

6 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Thickening and Liquids

1/4 cup all-purpose flour
2 cups or 1 (14.5-ounce) can low-sodium chicken broth
1 cup whole or 2% milk

Protein and Vegetables

1 pound cooked boneless chicken (about 4 cups, shredded or diced)
1 cup frozen peas (do not thaw)

Topping

1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits, such as Pillsbury Grands Buttermilk

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Instructions

Preheat the oven: Arrange a rack in the middle of the oven and heat the oven to 375°F (190°C) to prepare for baking the casserole.
Prepare vegetables and herbs: Dice the onion to about 1 1/2 cups. Peel and halve the carrots, then cut into 1/2-inch pieces. Halve celery stalks lengthwise, then cut crosswise into 1/2-inch pieces. Mince garlic cloves and chop fresh thyme leaves or measure dried thyme.
Sauté the vegetables: Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, kosher salt, and black pepper. Cook, stirring occasionally, until the vegetables soften and start to brown, about 5 to 7 minutes.
Make the roux and add liquids: Sprinkle the flour over the vegetables with the minced garlic and stir constantly until the mixture is fragrant and no dry flour remains, about 30 seconds to 1 minute. Slowly pour in chicken broth and milk, scraping the skillet bottom to deglaze and incorporate browned bits. Bring the mixture to a boil.
Simmer to thicken: Reduce heat to low and simmer the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon, about 4 to 5 minutes. Meanwhile, shred or dice cooked chicken into bite-sized pieces.
Combine filling: Add the shredded chicken and frozen peas directly into the skillet. Stir well to evenly distribute ingredients. Taste and adjust seasoning with additional salt and pepper if needed.
Assemble casserole: Transfer the filling evenly into a 9×13-inch baking dish. Open the can of refrigerated biscuits, separate them, and arrange in a single layer on top of the filling.
Bake: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, until biscuits are golden brown and cooked through, and the filling bubbles in the center. After 15 minutes, rotate the dish for even baking. If biscuits brown too fast, cover loosely with aluminum foil.
Finish with butter: Melt the remaining 2 tablespoons of butter in the microwave or on the stovetop. Brush the melted butter over the biscuit tops immediately after baking to add a rich, glossy finish.

Notes

You can substitute fresh thyme with dried thyme if fresh is unavailable; use about 1 teaspoon dried.
Do not thaw frozen peas before adding; they add a nice texture and flavor when cooked in the sauce.
If you prefer a thicker filling, simmer for an additional minute or two to reduce liquid further.
Rotate the casserole halfway through baking to ensure even browning of the biscuits.
Use leftover cooked chicken or rotisserie chicken to save time when preparing this recipe.

Nutrition

Serving Size: 1 plate (about 1/6 of casserole)
Calories: 420
Sugar: 5 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg