Description
A simple and comforting chicken pot pie casserole, combining creamy filling with fluffy biscuit topping.
Ingredients
Scale
- 2 cups cooked chicken, cubed
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 can (16 oz) refrigerated biscuit dough
- Fresh parsley, optional for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt the butter in a skillet over medium heat. Add the diced onion and carrots; cook until soft, then stir in the peas.
- Sprinkle flour over the cooked vegetables and stir for about one minute. Slowly add chicken broth and milk, along with garlic powder, thyme, pepper, and salt. Simmer until thickened.
- Stir in the cubed cooked chicken until well-coated and heated through.
- Spread the filling evenly in the greased baking dish.
- Tear the biscuits into quarters and arrange over the filling, leaving gaps for steam to escape.
- Bake for 25–30 minutes, or until biscuits are golden brown and filling is bubbling. Allow to rest before serving.
Notes
To store leftovers, cool to room temperature, transfer to an airtight container and refrigerate for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg