0 from 75 votes
Chicken Pot Pie Casserole
Chicken Pot Pie Casserole using biscuits is an easy way to make a comforting chicken casserole. Easy pot pie filling with buttery topping.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 396 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 tablespoons unsalted butter
- 1 cup carrots , sliced
- 1 medium white onion , chopped
- 3 ribs celery , chopped
- 1 garlic clove , chopped
- 1 tablespoon fresh thyme , chopped*
- 1 tablespoon fresh Rosemary , chopped*
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/4 cup flour
- 3/4 cup heavy cream
- 3/4 cup chicken broth
- 2 cups chicken , cooked and shredded
- 1 cup frozen peas
- 4-8 refrigerated buttermilk biscuits
For Garnish:
- 1 tablespoons butter , melted
- parsley , minced
Instructions
- Preheat oven to 350°F. Coat a baking dish (see notes regarding sizwith cooking spray.
- In a large skillet over medium heat, melt the butter and add the carrots, onion, celery, garlic, thyme and rosemary. Sauté for 3-4 minutes or until ingredients start to soften and reduce in size, but are not fully soft.
- Add the poultry seasoning, pepper and flour to the mixture. It will form a paste, let brown for 2 minutes.
- Slowly add both the chicken broth and heavy cream. Mixture should thicken while stirring. Toss vegetable-cream mixture with cooked chicken and frozen peas.
- Transfer the mixture to coated baking dish.
- Cut the biscuits into quarters, top in a single layer over chicken mixture. The size of your baking dish will dictate how many biscuits you need.
- Bake for 20 minutes, or until tops of biscuits are lightly browned.
- Baste with melted butter and top with minced parsley. Allow to sit for 10 15 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Cup of Yum
Notes
- Use 1 teaspoon dried thyme and dried rosemary if you don't have fresh.
- I used a store-bought rotisserie chicken. This would also be about 2 boneless, skinless chicken breasts cut into bite-size pieces and cooked.
- If you use a 9x13 baking dish, use 8 biscuits instead of 4.
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
22g
(7%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Cholesterol
94mg
(31%)
Sodium
366mg
(15%)
Potassium
370mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4685IU
(94%)
Vitamin C
17.7mg
(20%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 94mg | 31% |
| Sodium | 366mg | 15% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4685IU | 94% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.