Chicken Pot Pie Casserole
User Reviews
5
8 reviews
Excellent
-
Servings
8
-
Calories
564 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Chicken Pot Pie Casserole
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Layered in homemade cheesy biscuits, this Chicken Pot Pie Casserole takes pot pies to a new hearty and mouth-watering level!
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Ingredients
Biscuits
- ½ cup unsalted butter melted
- 2 cups all-purpose flour 250 g
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 cup whole milk room temperature
- 2 cups cheddar cheese shredded, mild, 230 g
Casserole
- ¼ cup unsalted butter
- 1 medium yellow onion chopped
- 1 ½ cups carrot about 2-3 carrots, chopped
- 1 ½ cups red potato about 1-2 potatoes, diced
- 1 ½ cups celery about 3 stalks, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 1 cup whole milk room temperature, 250 g
- 1 cup chicken stock 240 g
- 3 cups rotisserie chicken shredded, 420 g
- 1 ½ cups peas frozen
- 1 can sweet corn drained, 15 ounces
- 1 large egg beaten
- parsley chopped, for garnish
Instructions
Biscuits
- In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.
- In a medium bowl, whisk together the milk and melted butter.
- Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure not to over mix. Add shredded cheese and fold in until the cheese is evenly distributed.
- Chill the biscuit mixture in the refrigerator while you prepare the casserole.
Casserole
- Preheat oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt the butter. Add onions, carrots, potato, celery, salt, and pepper. Cook until the vegetables are soft (about 5-8 minutes) stirring occasionally.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
- Pour in the chicken stock and milk. Stir to combine. Bring the mixture to a boil, and then reduce heat to a simmer. Add chicken and continue to simmer for 3-4 minutes, or until it thickens slightly.
- Add frozen peas and corn. Stir to combine.
- Pour the mixture into the prepared baking dish. Top with 8 dollops (about ½ cup each) of biscuit batter, and flatten slightly.
- Brush tops of biscuits with the beaten egg.
- Bake, uncovered, for 30-35 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
- Garnish with parsley and serve.
Nutrition Information
Show Details
Calories
564kcal
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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