Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Using rotisserie chicken saves time and still gives you a delicious filling. Just skip poaching the chicken and add it directly with the peas toward the end of cooking.

How can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative like olive oil or vegan butter, and swap heavy cream and sour cream with coconut cream or other plant-based creamers. Adjust seasoning as needed since flavors might differ.

What is the best potato to use for the filling?

Yukon Gold potatoes are ideal because they hold their shape while cooking and add a smooth, creamy texture to the filling. Russets can be used too but tend to break down more.

Can I prepare the filling ahead of time?

Yes! You can make the filling up to two days in advance and store it in the fridge. When you're ready to bake, let it come to room temperature, then add the biscuit topping and bake as directed.

Creamy Chicken Pot Pie for Cozy Comfort

Description

This Chicken Pot Pie Casserole combines tender cooked chicken, hearty vegetables, and a creamy filling topped with a rustic biscuit crust. It's a comforting, homestyle dinner that's easy to prepare and perfect for family meals or leftovers.

Ingredients

Scale

Filling

2 small boneless skinless chicken breasts
4 cups chicken broth
4 tablespoons butter
1 small yellow onion, finely diced
2 ribs celery, diced
3/4 cup carrots, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup flour
3/4 cup heavy cream
1 chicken bouillon cube
1 large Yukon Gold potato
Salt and pepper to taste
3/4 cup frozen peas

Biscuit Topping

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup sour cream
1/4 cup milk (any kind)

Egg Wash

1 egg, beaten
1 tablespoon milk

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Instructions

Cook the Chicken: Add the chicken broth to a medium saucepan. Add the chicken and bring to a very gentle bubble (avoid boiling to keep chicken tender). Cook for 15 minutes or until cooked through. Remove and let rest for 5 to 10 minutes, then shred or cube the chicken. Reserve the broth in a measuring cup.
Sauté Vegetables and Herbs: In a wide, high-walled skillet, melt the butter over medium heat. Add diced onion, carrots, and celery, and cook for 6 minutes until softened, stirring frequently. Add minced garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for 2 more minutes to combine flavors.
Add Flour and Liquids: Stir in the flour and cook for 2 minutes, stirring continuously to create a roux. Gradually add 2 cups of reserved chicken broth in small splashes while stirring to avoid lumps. Then add heavy cream the same way, followed by the chicken bouillon cube. Reduce heat to medium-low.
Prepare Potatoes and Simmer: Peel the Yukon Gold potato and cut into 1/2-inch chunks. Season lightly with salt and pepper. Add potatoes to the filling mixture and bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, stirring regularly and adding more reserved chicken broth as needed to maintain desired consistency.
Finish Filling: When potatoes are fork tender, stir in frozen peas and cooked chicken. Simmer for another 3 minutes. Transfer the filling to a lightly greased 9 x 13-inch casserole dish. It will thicken slightly as it stands.
Make the Biscuit Topping: Preheat oven to 400° F. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and use a pastry cutter or fork to work it into dry ingredients until coarse crumbs form. Stir in sour cream and milk gently with a spatula until just combined; do not overmix. The dough should remain crumbly.
Assemble the Casserole: Take small handfuls of biscuit dough and arrange them over the filling, covering most but not all of the surface for a rustic look. Whisk the egg and milk together and brush a light coat over the biscuit topping.
Bake: Bake the casserole uncovered for 30 minutes until the biscuit topping is golden, and the filling is hot and bubbly. A toothpick inserted into the topping should come out clean.
Cool and Serve: Let the casserole cool for 5 minutes before serving to allow the filling to set slightly for easier serving.

Notes

Make-Ahead: Prepare filling in advance and refrigerate up to 2 days before assembling. Make biscuit topping just before baking to preserve leavening.
Chicken Variations: Use 2 1/2 lbs bone-in chicken for richer flavor or 3 cups leftover/rotisserie chicken (skip simmering).
Potatoes: Yukon Gold work best for creaminess; russet is a fine alternative. Use about 1/2 lb for balance with biscuit crust.
Storage: Store leftovers covered in refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
Consistency Control: Add reserved chicken broth gradually during simmering to adjust thickness of the filling.

Nutrition

Serving Size: 1 slice (1/6 of recipe)
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 90 mg