Chicken Pot Pie Casserole
Chicken pot pie casserole is a fun twist on the classic pot pie. It's made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning.
Servings: 6 people
Ingredients
- 4 cups shredded cooked chicken
- ½ cup butter, divided
- 2 large carrots, diced, about 1 cup
- 3 celery stalks, diced, about 1 cup
- 1 medium yellow onion, diced, about 1 ½ cups
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 1 teaspoon lemon juice
- 1 teaspoon chicken bouillon
- 1 (16 ounce) tube biscuit dough
Instructions
- Preheat oven to 375 degrees Fahrenheit and spray a 9x13 inch baking dish with non-stick cooking spray.
- In a large skillet, heat ¼ cup of the ½ cup butter, over medium-high heat. To the skillet add 2 large carrots, 3 celery stalks, and 1 medium yellow onion,.
- Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add 2 teaspoons dried parsley, 1 teaspoon dried thyme, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon black pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
- In the same skillet heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in ¼ cup all-purpose flour to create a paste and cook for 1-2 minutes
- Slowly whisk 2 cups chicken broth, 1 cup half and half, and 1 teaspoon lemon juice into the flour and butter paste, ¼ cups at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk 1 teaspoon chicken bouillon into the gravy.
- Add 4 cups shredded cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly. Pour the filling into the prepared baking dish.
- Roll the 1 (16 ounce) tube biscuit dough to be about ½ inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
- Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.
Video
Notes
Chicken: You can cook the chicken beforehand or buy store-bought cooked chicken.
Biscuits: Homemade biscuit dough or store-bought both work great.
Nutrition
Calories: 388kcal | Carbohydrates: 10g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 799mg | Potassium: 398mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4070IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg
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