Chicken pot pie casserole
Delicious Chicken pot pie casserole with a flaky biscuit topping and creamy filling.
Equipment
- Skillet
- casserole dish
- whisk
Ingredients
Main ingredients
- 4 tablespoons Butter
- 3 medium Carrots, diced about 1 and a half cups
- 3 stalks Celery, diced about 1 and a half cups
- 1 large Yellow onion, diced about 1 and a half cups
- 1 teaspoon Chopped fresh thyme
- 1 teaspoon Kosher salt divided
- ½ teaspoon Freshly ground black pepper
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Low-sodium chicken broth
- 1 tablespoon Dijon mustard
- ½ teaspoon Garlic powder
- 4 cups Cooked shredded chicken
- 1 cup Frozen peas
- 1 tube (16.3 ounces) Biscuit dough
Instructions
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large skillet, melt the butter over medium heat.
- Add the diced carrots, celery, and onion. Sauté until softened, about 5 to 7 minutes.
- Stir in thyme, half the salt, and pepper. Cook another minute.
- Sprinkle flour over the mixture and stir. Cook for 2 minutes.
- Gradually whisk in milk and chicken broth. Bring to a simmer and cook until thickened, about 5 minutes.
- Transfer the filling to a casserole dish. Mix in shredded chicken and peas.
- Top with biscuit dough. Bake for 25 to 30 minutes until golden brown.
Notes
Cool the casserole completely before refrigerating. It lasts 3 to 4 days in the fridge, or can be frozen for up to 3 months. Reheat by thawing overnight in the fridge and baking until warm and bubbly.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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