Chicken Pot Pie Casserole
Chicken pot pie casserole is a simple, kid-friendly version of a classic pot pie. It has a rich, savory chicken filling and golden brown biscuits on top! Ready in just 35 minutes.
Equipment
- Casserole dish
- sauté pan
Ingredients
- 3 tablespoons butter
- 1 small onion chopped
- 1 ½ cups frozen vegetable mix (corn, carrots, peas, green beans)
- 2 garlic cloves minced
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 cups chicken stock Note 1
- 2 cups half and half Note 2
- 3 cups cooked shredded chicken about 1 ½ pounds Note 3
- 8 count refrigerated buttermilk biscuit dough
Instructions
- Preheat the oven to 400℉ and prepare a casserole dish with nonstick cooking spray.
- In a large saute pan, melt the butter over medium heat and add the onion and frozen vegetable mix. Cook until the onions are soft and translucent, about 5 minutes. Add in the minced garlic, salt, pepper, thyme and cook until the garlic becomes fragrant, about 30 seconds. Add in the flour and stir, cook over medium heat for 2 minutes.
- Add the chicken stock to the sauté pan and cook over medium heat until thickened, about 5 minutes, stirring constantly. Stir in the half & half and cook over medium heat until hot and bubbling, then add in the shredded chicken and stir. Remove from the heat and pour into the prepared casserole dish, set aside.
- Cut the biscuits into 4 pieces, and place on top of the chicken mixture in the casserole dish. Bake uncovered for 20 minutes. After 10 minutes cover loosely with foil and continue baking for the other 10 minutes. Let rest for 5 minutes before serving, enjoy!
Notes
Note 1: "Better than bouillon" chicken base is my go-to when I'm out of chicken stock. You can also use vegetable broth instead.
Note 2: Make homemade half-and-half by combining equal parts of cream and milk.
Note 3: Make shredded chicken in the pressure cooker or crockpot or use any leftovers from the fridge. Or for a quick shortcut, use a rotisserie chicken instead.
Nutrition
Calories: 359kcalCarbohydrates: 18gProtein: 24gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 83mgSodium: 511mgPotassium: 492mgFiber: 2gSugar: 5gVitamin A: 2885IUVitamin C: 7mgCalcium: 122mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.