Chicken Pot Pie Casserole
User Reviews
5
Chicken Pot Pie Casserole
Description
This casserole starts with diced baking potatoes boiled until tender, combined with sautéed onion, garlic, and poultry seasoning. A roux is made with butter and flour, then milk and chicken broth are added to form a creamy base. Cooked potatoes, shredded chicken, and thawed mixed vegetables (peas, carrots, corn, green beans) are stirred in to create the filling. Seasoned with salt and pepper, this filling is poured into a deep baking dish.
The casserole is topped with refrigerated biscuit dough, then baked until the biscuits are golden and cooked through. The biscuits develop a soft texture underneath and a browned top. Brushing the biscuits with melted butter after baking adds richness and shine. This method produces a comforting, hearty dish resembling classic chicken pot pie but in an easy-to-assemble casserole form.
Chicken Pot Pie Casserole is ideal as a family dinner or for batch cooking. It pairs well with simple green salads or steamed vegetables. Leftovers store well and can be reheated for quick meals.
To achieve crispier biscuits, cook them separately on a baking sheet according to package directions and add them on top of the casserole before serving. Ensure the filling is hot before adding biscuits for thorough cooking. Store leftovers in an airtight container in the fridge for up to 4 days and reheat thoroughly.
Ingredients
- 1 medium baking potato peeled and diced ½-inch
- ⅓ cup butter
- ½ yellow onion chopped
- 2 cloves garlic minced, or ½ teaspoon garlic powder
- ¾ teaspoon poultry seasoning or to taste
- ⅓ cup all-purpose flour
- 1 ½ cups milk whole
- 1 ¼ cups chicken broth
- 2 ½ cups mixed vegetables thawed, frozen
- 2 cups chicken cooked, chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 (16.3 ounce each) can Biscuits or 8 homemade biscuits, refrigerated
- 2 tablespoons butter optional, melted
Instructions
- Preheat the oven to 400°F.
- Add diced potatoes to a small saucepan and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
- In a separate or a deep skillet, melt the butter over medium heat. Add the onion, garlic, and poultry seasoning and cook until softened, about 3-4 minutes. Add the flour and cook for 1 minute more.
- Gradually add the milk and chicken broth over medium heat, whisking after each addition until smooth. Bring to a boil and simmer for 1 minute.
- Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.
- Transfer the mixture to a 3-quart baking dish and top with the biscuits.
- Bake uncovered for 25 to 30 minutes or until the biscuits are cooked through and golden brown. Cover if the biscuits start to get too brown.
- Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.
Notes
- Make sure the filling is hot before adding biscuit topping for best results.
- Use frozen mixed vegetables like peas, carrots, corn, and green beans, or substitute with just peas and carrots if preferred.
- For crisper biscuits, bake them separately according to package instructions and place on casserole when serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629 | 31% |
| Carbohydrates | 63g | 21% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1309mg | 55% |
| Potassium | 721mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4411IU | 88% |
| Vitamin C | 16mg | 18% |
| Calcium | 155mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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