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Chicken Pot Pie Biscuit Casserole
Rachel Kim

Chicken Pot Pie Biscuit Casserole

Bake the biscuits separately for a few minutes before setting them on the filling. That small move fixes the gummy-bottom problem that ruins most biscuit casseroles. The thyme gravy underneath is thick, vegetable-heavy and built from scratch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tube 16.3 oz refrigerated flaky biscuits
  • 3 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 3 carrots diced
  • 2 celery ribs diced
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups chopped cooked chicken
  • 1 cup frozen peas

Method
 

  1. Heat the oven to 400°F and bake the biscuits on a sheet pan for 7 minutes, then remove them while still pale.
  2. Melt the butter in a large oven-safe skillet and cook the onion, carrots and celery until nearly tender, about 8 minutes.
  3. Stir in the flour for 1 minute, then gradually add the broth and milk and simmer until thick.
  4. Stir in the thyme, salt, black pepper, cooked chicken and peas and level the filling.
  5. Set the partially baked biscuits over the hot filling with space between them.
  6. Bake until the biscuits are deep golden and the filling bubbles, 18 to 22 minutes.