Chicken Pot Pie Casserole
 
Prep time
Cook time
Total time
 
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.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/chicken-pot-pie-casserole/