Indulge in the warm, comforting embrace of a Chicken Pot Pie Casserole, a dish that perfectly marries the best elements of traditional pot pie with the convenience of a casserole. This recipe is special not just for its delightful flavors, but for its ability to bring family and friends together around the dinner table. With a creamy filling of chicken and vegetables, topped with flaky biscuits, this dish is a true comfort food that’s perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale:
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 can (16 oz) refrigerated biscuit dough
1 tablespoon butter, melted
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
Sprinkle the flour over the sautéed onions and garlic, stirring to combine. Gradually pour in the chicken broth and heavy cream, stirring continuously. Cook until the mixture thickens, about 4-5 minutes.
Stir in the shredded chicken, frozen mixed vegetables, thyme, salt, and pepper. Mix well and let it simmer for another 2 minutes.
Pour the chicken and vegetable mixture into a greased 9x13-inch baking dish, spreading it evenly.
Open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters and place them evenly over the top of the casserole.
Drizzle the melted butter over the biscuit pieces.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Once baked, remove from the oven and let it cool for about 5 minutes before serving.
