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Chicken Pot Pie Casserole in 50 Minutes for Dinner

Chicken Pot Pie Casserole
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A comforting casserole with chicken, mixed vegetables, and a creamy sauce, topped with a flaky biscuit crust. Easy to make and perfect for family dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 can (16 oz) refrigerated biscuit dough (8 biscuits)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Stir in flour and cook for 1-2 minutes.
  5. Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 3-4 minutes.
  6. Add chicken, peas, thyme, salt, and pepper. Stir to combine.
  7. Pour mixture into a 9×13 inch baking dish.
  8. Arrange biscuit dough on top of the filling.
  9. Bake for 20-25 minutes, until biscuits are golden and filling is bubbly.
  10. Let cool for 5 minutes before serving.

Notes

  • You can use leftover rotisserie chicken for convenience.
  • Substitute frozen mixed vegetables for the carrots, celery, and peas if desired.
  • For a gluten-free version, use a gluten-free flour blend and gluten-free biscuits.

Nutrition

Find it online: https://www.recipekitchenhub.com/chicken-pot-pie-casserole/