Chicken Pot Pie Casserole

It doesn’t get much better than chicken pot pie. Nothing beats that creamy gravy, those tender, flavorful vegetables and the golden crispy crust. Well, except maybe for this no fuss, make-ahead casserole, which combines all the best parts of the classic dish minus the hassle.

The warm, buttery, and super flaky cheddar biscuits get baked right on top of the casserole until golden brown. These biscuits are a quick mix of flour, butter, cheese, thyme, and buttermilk. No yeast, no rising, no wait time. Just mix, knead, roll, and cut.

You can speed up the cooking and prep process by using already-cooked chicken, frozen peas and pearl onions. Both the filling and the biscuits can be made ahead of time, then stored separately in the fridge until they are ready to bake.

5.0 from 1 reviews

Chicken Pot Pie Casserole

 

Print

Prep time

1 hour

Cook time

25 mins

Total time

1 hour 25 mins

 

Serves: 6-8 servings

Ingredients

• Chicken Filling Ingredients:
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 4-5 small carrots, peeled and diced
• 4 ribs celery, diced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• ¼ cup heavy cream
• 1 teaspoon thyme
• salt and freshly ground black pepper, to taste
• 3½ cups shredded chicken, I used a rotisserie chicken
• 1 cup frozen peas
• ½ cup frozen pearl onions
• Cheddar & Thyme Biscuit Ingredients:
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, cut into cubes
• ¾ cup buttermilk
• ½ cup cheddar cheese
• 1 teaspoon thyme

Instructions

1. Chicken Filling Recipe:
2. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
3. To make the filling, melt butter in a large pot over medium high heat. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 11 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, heavy cream and thyme, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in chicken, peas and pearl onions; season with salt and pepper, to taste.
4. Add chicken mixture to greased baking dish. Place into oven and bake for 15 minutes. Top with prepared biscuits and bake until tops are golden brown, an additional 10-12 minutes. Let cool 5 minutes before serving.
5. Cheddar & Thyme Biscuit Recipe:
6. In a large bowl, combine flour, baking powder, sugar, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk, cheese and thyme and mix with your hands until a soft dough forms.
7. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Cut out 6-8 rounds using a 3-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; set aside in the refrigerator.

3.2.2885