Chicken Pot Pie Casserole
User Reviews
5
Chicken Pot Pie Casserole
Description
In this recipe, bite-sized chicken pieces combine with frozen peas and carrots in a casserole dish, while a broth-thickened sauce is made by cooking butter and flour into a roux, then slowly adding milk and chicken broth. Seasonings like salt, black pepper, parsley, and garlic powder flavor the sauce. Meanwhile, biscuit dough is prepared separately using flour, salt, baking powder, cold butter, and milk, keeping the butter cold to produce a tender texture in the topping.
The biscuit topping is spread over the chicken vegetable mixture before baking, resulting in a golden, soft biscuit layer that complements the creamy filling beneath. This casserole-style pot pie offers a straightforward approach to a classic dish by eliminating the need to handle pie crust, making it easier to prepare.
For storage and make-ahead, the casserole can be frozen before baking, wrapped tightly in foil, and kept for up to three months. Reheating instructions vary slightly depending on whether it is cooked from frozen or thawed, ensuring a thoroughly warmed meal.
Ingredients
Casserole Ingredients:
- 2 chicken breast boneless skinless
- 3 cups pea frozen
- 3 cups carrot frozen
- 3 tbsp butter unsalted
- 3 tbsp all-purpose flour
- 1 cup milk
- 1 cup chicken broth
- 2 tsp salt
- ½ tsp black pepper ground
- 1 tsp parsley dried
- 2 tsp garlic powder
Biscuit Ingredients:
- 1 cup all-purpose flour
- 1 tsp kosher salt
- ½ tbsp baking powder
- ½ stick 4 tbsp COLD unsalted butter
- ½ cup milk
Instructions
- Preheat oven to 425F and grease a 10x10 casserole dish. Keep butter for biscuits cold in the fridge while you prep the rest of the casserole.
- Cut chicken breast into bite sized cubes and place in the casserole dish with frozen peas and carrots.
- In a small sauce pan, heat 3 tbsp butter for casserole over medium heat until just melted. Reduce heat to low and whisk in the 3 tbsp of all purpose flour into the butter until a thick paste is formed. Slowly pout in the milk and chicken broth whisking constantly.
- Mix in the salt, pepper, parsley and garlic powder and allow the mixture to simmer lightly while you prepare the biscuits.
- Mix all purpose flour, salt, and baking powder together in a bowl. Cut the butter into small cubes and add to the bowl. Mix butter into the dry ingredients using a pastry cutter until it is evenly incorporated but not melted at all. If you do not have a pastry cutter you can use your fingertips to break the butter up and mix it in.
- Mix the cold milk into the dough with a wooden spoon. Knead the dough together just until there are no wet spots and set to the side.
- Take the simmering cream mixture from the stove and pour over the chicken and veggie in the casserole dish. Mix to combine.
- Take the biscuit dough and drop in small clumps over top of the casserole to form a crust, it is okay if there is space between the biscuits.
- Bake at 425F for 30 minutes. Allow to cool slightly and serve!
Notes
- Freeze the casserole wrapped in two layers of foil before baking; keep frozen up to 3 months.
- Reheat frozen casserole covered at 350°F for 1.5 hours, then uncovered at 425°F for 20 minutes.
- Reheat thawed casserole uncovered at 425°F for 35-45 minutes until topping is golden and filling bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 1539mg | 64% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6937IU | 139% |
| Vitamin C | 8mg | 9% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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