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Chicken Pot Pie Casserole
Melissa Hart

Chicken Pot Pie Biscuit Casserole

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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 8 minutes before serving; filling is hotter than it looks.