Chicken Pot Pie Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
396 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Casserole
Description
In this Chicken Pot Pie Casserole, butter-sautéed carrots, onions, celery, garlic, thyme, and rosemary provide a flavorful vegetable base. Poultry seasoning and black pepper enhance the mix, which is thickened with flour before heavy cream and chicken broth are added to create a rich, creamy sauce.
The cooked and shredded chicken and frozen peas blend into this sauce, creating a hearty filling. Quartered refrigerated buttermilk biscuits placed on top form a biscuit crust baked until lightly golden. The final dish balances creamy, savory filling textures with the soft, fluffy biscuit topping.
Use fresh herbs for best flavor, or substitute dried thyme and rosemary at one teaspoon each. Rotisserie chicken can simplify preparation, or replace with cooked boneless skinless chicken breast. Biscuit quantity depends on baking dish size—use more biscuits for larger pans. Let the casserole rest 10–15 minutes after baking for better setting before serving.
Ingredients
- 4 tablespoons butter unsalted
- 1 cup carrot sliced
- 1 white onion chopped, medium
- 3 celery ribs chopped
- 1 garlic chopped, clove
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon black pepper ground
- 1/4 cup flour
- 3/4 cup heavy cream
- 3/4 cup chicken broth
- 2 cups chicken , cooked and shredded
- 1 cup peas frozen
- 4-8 buttermilk biscuits refrigerated
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.
Notes
- Substitute 1 teaspoon dried thyme and rosemary if fresh herbs are unavailable.
- A store-bought rotisserie chicken works well; alternatively, use about 2 boneless, skinless chicken breasts cut into bite-sized pieces and cooked.
- Adjust the number of biscuits based on your baking dish size; a 9x13 dish requires 8 biscuits, while smaller dishes use fewer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 396 kcal
% 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.
User Reviews
Overall Rating
4.6
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