Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is a cozy classic that brings warmth to any table with tender chicken, vegetables in a creamy sauce, and topped with flaky biscuits.
Ingredients
For the filling
- 1 pound chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- ½ cup onion, diced
- 3 cups chicken broth
- ½ cup milk
- ¼ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
For the biscuit topping
- 2 cups biscuit mix
- ⅔ cup milk (for biscuit topping)
- ½ cup shredded cheese (optional) Use your preferred cheese
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet, combine the shredded chicken, carrots, peas, celery, onion, chicken broth, 1/2 cup milk, flour, garlic powder, thyme, salt, and pepper. Cook over medium heat until the mixture thickens, about 10 minutes.
- Pour the chicken mixture into a greased baking dish.
- In a bowl, mix the biscuit mix and 2/3 cup milk until just combined. Drop spoonfuls of the biscuit dough over the chicken mixture.
- If using, sprinkle shredded cheese on top.
Baking
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve warm, straight from the oven. Perfect as a stand-alone meal or paired with a side salad or steamed veggies. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.