Chicken Pot Pie Casserole Recipe
A comforting and easy-to-make casserole that combines tender chicken, fresh vegetables, and flaky biscuits, perfect for feeding a crowd and enjoying wonderful leftovers.
Ingredients
- 4 cups Cooked Chicken
- 6 tablespoon Unsalted Butter
- 1 medium Yellow Onion, chopped
- 2 medium Carrots, thinly sliced
- 8 oz Mushrooms, sliced
- 3 cloves Garlic, minced
- ⅓ cup All-Purpose Flour
- 2 ½ cups Chicken Stock
- ½ cup Heavy Cream
- 2 teaspoon Fine Sea Salt
- ¼ teaspoon Black Pepper
- 1 cup Frozen Peas, do not thaw
- ¼ cup Parsley, finely chopped
For the topping
- 10 pieces Homemade Biscuits Serve as a delicious topping.
- ½ tablespoon Unsalted Butter, melted To brush on biscuits.
Instructions
- Preheat your oven to 400°F. Butter a 9x13 or 9x12 casserole dish.
- Melt 6 tablespoons of unsalted butter in a Dutch oven over medium heat. Add chopped onions and carrots, sautéing for about 8 minutes until softened.
- Add sliced mushrooms and minced garlic, cooking for another 3 to 5 minutes.
- Stir in the flour and cook for 2 minutes. Gradually add chicken stock and heavy cream, stirring until thickened. Season with sea salt and black pepper.
- Add the shredded chicken, frozen peas, and chopped parsley. Remove from heat.
- Spread the chicken and vegetable mixture evenly in the prepared casserole dish. Top with biscuits in a single layer.
- Bake uncovered for 25 to 28 minutes or until biscuits are puffed and golden brown.
- Brush the biscuits with the remaining melted butter before serving.
Notes
- For best results, use unsalted butter for the filling.
- Adjust the thickness of the filling by simmering longer or adding flour if necessary.
- Store leftovers in an airtight container and reheat at 350°F.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 5g
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