Pot Pie Casserole with a Biscuit Topping
Transform a classic comfort food into a family-friendly feast with this Pot Pie Casserole with a Biscuit Topping. Packed with tender shredded chicken, hearty vegetables like carrots, celery, and peas, and a creamy, savory sauce, this casserole is the ultimate weeknight dinner. Instead of traditional pie crust, this dish features a golden, flaky biscuit topping made from convenient refrigerated biscuit dough, offering a satisfying twist and ease of preparation. Ready in just under an hour, this recipe combines cozy flavors with simple steps, making it perfect for busy evenings or casual gatherings. It's a one-pan, crowd-pleasing meal that delivers all the warmth and richness of a classic chicken pot pie without the fuss.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 Yellow onion, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 2 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 3 cups Shredded cooked chicken
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 can Refrigerated biscuit dough (8-count)
- 1 Egg, beaten
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for another 1-2 minutes to eliminate any raw flour taste.
Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing it to thicken.
Lower the heat and stir in the heavy cream. Add the shredded chicken, frozen peas, salt, black pepper, and dried thyme. Stir everything together and allow the filling to heat through, about 2-3 minutes.
Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
Open the can of refrigerated biscuit dough and place the biscuits evenly on top of the casserole filling, leaving some space between biscuits for expansion.
Brush the tops of the biscuits with the beaten egg to promote browning during baking.
Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges.
Remove from the oven and let cool slightly for 5 minutes before serving. Enjoy your comforting pot pie casserole!
Nutrition Facts
Calories |
3537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 7265 mg | 316% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 41.6 g | ||
| Protein | 270.5 g | 541% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 556 mg | 43% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4496 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
