Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy, comforting dish that transforms classic chicken pot pie into an easy-to-make casserole. Topped with quick cheddar drop biscuits, it’s ready in 40 minutes and perfect for a satisfying dinner.
Ingredients
Units
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For the Pot Pie Filling:
- 3 Tablespoons Butter
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 1/3 cup Flour
- 2 cups Chicken Broth
- 1 1/2 cups Milk
- 2 cups Shredded Cooked Chicken
- 2 cups Frozen Mixed Vegetables
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Thyme
For the Biscuits:
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 cup Melted Butter (1 Stick)
- 1 cup Milk
- 1 1/2 cups Shredded Cheddar Cheese
Optional Biscuit Topping:
- 3 Tablespoons Butter, Melted
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9x13 inch baking dish or coat it with non-stick cooking spray and set it aside.
- Cook Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them for 2 to 3 minutes until they become slightly soft and fragrant.
- Make the Roux: Whisk in the flour to the butter mixture and allow it to cook for 1 to 2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, stirring constantly for 2 to 3 minutes until the mixture bubbles and thickens into a creamy sauce.
- Incorporate Chicken and Vegetables: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme until everything is well combined.
- Assemble Filling: Pour the pot pie filling evenly into the prepared baking dish and bake it in the oven for 15 minutes to begin setting the filling.
- Make the Biscuit Dough: While the filling bakes, in a large bowl combine all-purpose flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in the shredded cheddar cheese until evenly distributed.
- Add Biscuits to Casserole: Remove the baking dish from the oven. Quickly use a 1/4 cup measuring cup to drop biscuit dough evenly over the hot filling to create cheddar drop biscuits on top.
- Bake Biscuits: Return the casserole to the oven and bake for another 15 minutes until the biscuits are cooked through and golden brown.
- Apply Optional Topping: If using, mix melted butter, garlic powder, and fresh parsley in a small bowl and brush over the tops of the hot biscuits immediately after baking.
- Serve: Serve the casserole hot and enjoy this comforting meal straight from the oven.
Notes
- Use rotisserie chicken or leftover roasted chicken for convenience.
- Frozen mixed vegetables can include peas, carrots, corn, and green beans for variety.
- For a richer biscuit, substitute milk with buttermilk if desired.
- Make sure to work quickly when dropping biscuit dough over hot filling so the heat doesn’t cause the dough to melt prematurely.
- Leftovers store well in the refrigerator for up to 3 days; reheat covered in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
