Chicken Pot Pie Casserole
This easy and super-hearty chicken pot pie casserole is an instant classic. Skip the fuss of making a crust, and simply top your chicken pot pie with biscuits!
Ingredients
- 4 tbspButter
- 3 mediumcarrots, (about 1 1/2 cups), diced
- 3stalks celery, (about 1 1/2 cups), diced
- 1 largeyellow onion, (about 1 1/2 cups), diced
- 1 tspfresh thyme , chopped
- 1 tspKosher Salt, divided
- 0.5 tspGround Black Pepper, freshly
- 4 tbspAll Purpose Flour
- 2 cupWhole Milk
- 1 cupLow Sodium Chicken Broth
- 1 tbspDijon Mustard
- 0.5 tspGarlic Powder
- 4 cupChicken, cooked shredded
- 1 cupfrozen peas
- 1(16.3-ounce tube) biscuit dough
Instructions
- 1
Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas. Taste and add more salt as needed.
- 2
Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
- 3
Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.