The Ultimate Chicken Pot Pie Casserole
A deconstructed take on the classic, this chicken pot pie casserole features a rich, creamy chicken and vegetable filling topped with fluffy, golden-brown refrigerated biscuits. It's the ultimate easy weeknight comfort food.
Equipment
- Large Skillet or Dutch Oven
- 9x13 inch Baking Dish
- Whisk
Ingredients
- 3 tbsp Unsalted Butter
- 1 cup Yellow Onion finely chopped
- 2 cloves Garlic minced
- 1 tsp Dried Thyme
- 1/3 cup All-Purpose Flour
- 1 1/2 cups Chicken Broth warm
- 1 cup Whole Milk warm
- 1/2 tsp Salt or to taste
- 1/4 tsp Black Pepper or to taste
- 3 cups Cooked Chicken shredded (rotisserie chicken works great)
- 2 cups Frozen Mixed Vegetables thawed and patted dry
- 1 (16.3 oz) can Refrigerated Buttermilk Biscuits (8 count)
- 1 tbsp Fresh Parsley chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Stir in the minced garlic and dried thyme, and cook for one minute more until fragrant.
- Sprinkle the flour over the onions and whisk constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the warm chicken broth, whisking constantly to ensure no lumps form. Once smooth, slowly whisk in the warm milk.
- Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Season with salt and pepper.
- Remove the skillet from the heat. Gently stir in the shredded chicken and the thawed mixed vegetables until everything is well combined.
- Pour the filling into a 9x13 inch baking dish and spread evenly.
- Arrange the 8 biscuits on top of the filling in a single layer.
- Bake for 15-20 minutes, or until the filling is bubbly and the biscuits are puffed and golden brown.
- Let the casserole rest for 5-10 minutes before garnishing with fresh parsley and serving warm.
Notes
Using a rotisserie chicken is a fantastic time-saver for this recipe. Ensure your frozen vegetables are fully thawed and patted dry to prevent a watery filling.