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Irresistible Chicken Pot Pie Casserole

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Dive into the ultimate comfort with this Irresistible Chicken Pot Pie Casserole! Featuring a creamy, savory filling topped with golden, fluffy biscuits, this dish is a perfect heartwarming meal for any day of the week. Easy to prepare and utterly delicious, it’s sure to become a family favorite.

Ingredients

Scale
  • 4 Tbspbutter
  • 3medium carrots, diced (1½ cups)
  • 3celery stalks, diced (1½ cups)
  • 1large yellow onion, diced (1½ cups)
  • 1 tspfresh thyme, chopped
  • 1 tspkosher salt, divided
  • ½ tspground black pepper
  • 4 Tbspall-purpose flour
  • 2 cupswhole milk
  • 1 cuplow-sodium chicken broth
  • 1 TbspDijon mustard
  • ½ tspgarlic powder
  • 4 cupscooked shredded chicken
  • 1 cupfrozen peas
  • 1(16.3 oz) tube of biscuit dough

Instructions

  1. Preheatovento 375°F and grease a 9×13 inch baking dish.
  2. In a skillet, melt butter over medium heat. Add carrots, celery, and onion; cook until tender.
  3. Add thyme, salt, and pepper. Sprinkle with flour and stir well.
  4. Gradually add milk and broth, stirring until thickened. Mix in mustard and garlic powder.
  5. Stir in chicken and peas. Transfer to baking dish.
  6. Top with biscuits and bake for 20-25 minutes until biscuits are golden and filling is bubbly.

Notes

For a golden biscuit top, brush with a little beaten egg before baking.
Make it gluten-free by using gluten-free flour and biscuits.
Add a cheesy twist by sprinkling shredded cheddar on top halfway through baking.

Nutrition

Find it online: https://mykitchenstorie.com/irresistible-chicken-pot-pie-casserole/