Chicken Pot Pie Casserole
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
6
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Calories
682 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Casserole
Description
Chicken Pot Pie Casserole features bite-sized chicken breast cooked and combined with a medley of onions, celery, carrots, and garlic, sautéed until tender. The vegetables and chicken are enveloped in a sauce made by whisking together flour, milk, and chicken stock, thickened on the stovetop to a smooth, creamy consistency. Seasonings such as poultry seasoning and dried thyme enhance the savory profile. The filling is assembled in a casserole dish and topped with refrigerated biscuit dough brushed with an egg wash and melted butter to promote a golden crust during baking. Fresh thyme adds a final herbaceous garnish.
The casserole bakes in a moderate oven, allowing the biscuit topping to rise and become flaky while the filling simmers underneath. This layering yields a texture contrast between the soft, juicy chicken and vegetables and the crisp, golden-brown biscuit crust. The biscuits provide a convenient shortcut for crust preparation without sacrificing flavor or texture.
Serve this hearty casserole as a standalone dinner or alongside a simple green salad for balance. Its creamy filling and biscuit topping make it suitable for cooler weather comfort food or a satisfying family meal. The recipe’s increments accommodate leftovers, which reheat well in an oven to restore biscuit crispness.
Ingredients
- 2 pounds chicken breast cut into 1-inch pieces, boneless skinless
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup yellow onion chopped
- 2 talks celery chopped
- 2 carrot chopped
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
- 2 teaspoons thyme dried
- ¼ cup all-purpose flour
- 1 cup milk
- 1 ½ cups chicken stock
- 1 cup peas frozen
- 16.3 ounce refrigerated biscuits can
- 1 egg
- 2 tablespoons water
- 2 tablespoons butter melted
- thyme for garnish, fresh
Instructions
- Preheat the oven to 375 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
- Place chicken in a mixing bowl and season with salt and pepper. Toss to coat, being sure every piece is well seasoned.
- Heat olive oil in a large skillet over medium heat. Add chicken to the pan and cook for 5-8 minutes or until no longer pink. Transfer the cooked chicken to a bowl with all the juices and seasonings; set aside.
- Add butter to the same skillet and melt over medium heat. Add the onion, celery, carrots, and garlic. Cook until transparent and tender about 3- 5 minutes. Add the salt, pepper, poultry seasoning, and thyme, and mix. Cook for 2 more minutes.
- Add flour to the onion mixture and mix to coat. Whisk in milk and chicken stock until well blended. Continue whisking until it comes to a boil. Reduce heat to medium-low and allow the mixture to thicken and reduce, about 2 minutes.
- Add chicken and its juices to the skillet, along with the peas, and mix well. Remove from heat.
- Transfer mixture to the prepared baking dish. Top mixture with biscuits, placing them evenly on top. In a small bowl, beat together egg and water. Brush egg mixture on top of the biscuits.
- Bake casserole for 20 minutes or until mixture is bubbling and the top of the biscuits are golden brown.
- Remove from the oven and let cool for 5 minutes. Brush melted butter on top of the biscuits and allow it to cool for another 5 minutes before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 55g | 18% |
| Protein | 43g | 86% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 151mg | 50% |
| Sodium | 1497mg | 62% |
| Potassium | 1056mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 4038IU | 81% |
| Vitamin C | 16mg | 18% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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