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Chicken Pot Pie Biscuit Casserole
Melissa Hart

Chicken Pot Pie Biscuit Casserole

This one earns its spot with a thick, peppery filling and biscuits that bake from the bottom instead of sitting on soup. Simmer the gravy before it goes into the dish. If it's thin on the stove, it will still be thin under the biscuits.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

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

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Melt the butter in a large skillet over medium heat and cook the onion, carrots and celery for 8 minutes, until the onion is translucent.
  3. Stir in the flour and cook for 1 minute, then gradually whisk in the broth and milk until smooth.
  4. Simmer for 4 to 6 minutes, stirring, until the gravy coats the back of a spoon, then add the chicken, peas, thyme, salt and pepper.
  5. Spread the hot filling in the baking dish and arrange the separated biscuits on top with a little space between them.
  6. Bake for 22 to 27 minutes, until the biscuits are deeply golden, cooked through underneath and the filling reaches 165°F.
  7. Rest for 8 minutes before serving because the filling is hotter than it looks.