Description
Comfort comes alive with Chicken Pot Pie Casserole, where creamy filling meets crispy golden crust in one delicious baking dish. Hearty chunks of tender chicken, vegetables, and a rich sauce get topped with flaky pastry that turns this classic meal into something seriously satisfying.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken
- 2 cups all-purpose flour
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 cup buttermilk
- 1 cup chicken broth
- 1 cup milk
Supporting Ingredients:
- 2 tablespoons butter
- ½ cup cold butter, cubed
- ⅓ cup flour
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 cloves garlic
Seasonings and Leavening Agents:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon salt
- Black pepper, to taste
Instructions
- Gather a large skillet and melt 2 tablespoons (30 ml) butter over medium heat. Add 1 chopped onion, 2 diced carrots, 2 chopped celery stalks, and 2 minced garlic cloves. Sauté until vegetables soften, about 5-6 minutes.
- Sprinkle ⅓ cup (40 g) flour into the skillet, stirring continuously to create a smooth roux. This prevents lumpy sauce formation.
- Gradually pour 2 cups (480 ml) chicken broth and 1 cup (240 ml) milk into the skillet. Whisk consistently to blend ingredients seamlessly.
- Incorporate 2 cups cooked chicken, 1 cup frozen peas, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Season with salt and pepper to your preference.
- Simmer the mixture for 8-10 minutes until sauce thickens and coats the back of a spoon. Transfer to a greased 9×13-inch (23×33 cm) baking dish.
- Preheat your oven to 375°F (190°C). Prepare biscuit topping by combining 2 cups (240 g) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt in a mixing bowl.
- Cut ½ cup (115 g) cold butter into small cubes. Work butter into flour mixture using a pastry cutter until it resembles coarse crumbs.
- Fold 1 cup shredded cheddar cheese into the dry ingredients. Gently pour 1 cup (240 ml) buttermilk and mix until just combined.
- Distribute biscuit dough across the chicken filling using large spoonfuls. Ensure even coverage for consistent baking.
- Bake uncovered for 25-30 minutes until biscuit topping turns golden brown and filling bubbles around edges. Rest for 10 minutes before serving to allow filling to set.
Notes
- Always use cold butter for the biscuit topping to ensure a flaky, tender texture that melts in your mouth.
- Shred fresh cheddar cheese instead of using pre-shredded, as it creates a more creamy and authentic flavor in the topping.
- Let the filling cool slightly before adding the biscuit topping to prevent the dough from becoming soggy and ensure a crisp golden crust.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and use cornstarch to thicken the filling instead of regular flour.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 395 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg