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Chicken Pot Pie Biscuit Casserole
Melissa Hart

Chicken Pot Pie Biscuit Casserole

A biscuit-topped pot pie gives you the best part of pie without asking for a rolling pin. Thicken the filling before it enters the dish and space the biscuits apart, because the oven won't fix thin gravy or gummy biscuit sides.
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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 chopped
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups chopped cooked chicken
  • 3 cups frozen peas and carrots thawed
  • 1 can 16 oz refrigerated biscuits

Method
 

  1. Heat the oven to 400°F and butter a 9-by-13-inch baking dish with 1 teaspoon of the butter.
  2. Melt the remaining butter in a large skillet over medium heat and cook the onion for 6 minutes, until soft.
  3. Stir in the flour and cook for 1 minute, then whisk in the broth and milk gradually.
  4. Add the salt and pepper and simmer for 4 to 6 minutes, until the gravy is thick enough to leave a trail across the skillet.
  5. Fold in the chicken and peas and carrots, heat for 2 minutes, and spread the filling in the dish.
  6. Arrange the biscuits over the hot filling with about 1 inch between them.
  7. Bake for 25 to 30 minutes, until the biscuits are browned and cooked through and the filling reaches 165°F.
  8. Rest for 5 minutes before spooning out one biscuit with each serving.