Chicken pot pie biscuit casserole combines all the cozy, creamy flavors of traditional chicken pot pie—tender chicken, mixed vegetables, and a rich herb-infused gravy—topped with golden, buttery biscuits instead of a rolled pie crust.
Ingredients
For the Filling:
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3 tbsp unsalted butter
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1 medium yellow onion, diced
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2 medium carrots, peeled and diced
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2 stalks celery, diced
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3 cloves garlic, minced
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1/3 cup all-purpose flour
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2.5 cups low-sodium chicken broth
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1 cup whole milk or heavy cream
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2 cups cooked shredded chicken (rotisserie chicken works great)
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1 cup frozen peas
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1 cup frozen corn kernels
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1 tsp dried thyme (or 3 sprigs fresh thyme)
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Salt and black pepper, to taste
For the Biscuit Topping:
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1 can (16 oz) refrigerated flaky biscuit dough (such as Grands!) or your favorite homemade biscuit recipe
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2 tbsp unsalted butter, melted
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1 tbsp fresh parsley, chopped (optional)
1.Preheat and Prep:
Preheat your oven to 375 F (190 C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray and set aside.
2.Sauté the Aromatics:
In a large skillet or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 1 more minute until fragrant.
3.Make the Gravy:
Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth and milk (or cream) while whisking constantly to prevent lumps. Simmer for 3 to 5 minutes until the mixture thickens into a rich gravy.
4.Add Chicken and Veggies:
Stir in the shredded chicken, frozen peas, frozen corn, dried thyme, salt, and black pepper. Let it simmer for another 2 minutes until everything is heated through, then taste and adjust seasoning if needed. Transfer the filling into your prepared 9×13-inch baking dish.
5.Top with Biscuits:
Open the can of biscuit dough and cut each biscuit into quarters (or leave them whole/halved depending on your preference). Arrange the biscuit pieces evenly over the top of the chicken filling in the baking dish. Brush the tops of the biscuits with the melted butter.
6.Bake and Serve:
Bake in the preheated oven for 20 to 25 minutes, or until the biscuit topping is puffed, golden brown, and cooked through in the center, and the filling is bubbling around the edges. Let cool for 5 to 10 minutes before serving.
