Description
This Cheddar Biscuit Chicken Pot Pie Casserole combines creamy, comforting chicken pot pie filling with quick and easy cheddar drop biscuits on top. Ready in 40 minutes, this hearty and satisfying casserole is perfect for a family dinner, featuring tender chicken, mixed vegetables, and a rich, cheesy biscuit topping baked to golden perfection.
Ingredients
Units
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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
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 melted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly oil or spray a 9x13 inch baking dish with non-stick cooking spray and set it aside.
- Cook Aromatics and Make Roux: In a large pot over medium heat, melt the butter. Add the chopped onions and minced garlic, cooking for 2 to 3 minutes until they are slightly softened. Whisk in the flour and cook for another 1 to 2 minutes to form a roux.
- Add Liquids and Thicken: Gradually whisk the chicken broth and milk into the roux. Continue whisking constantly for 2 to 3 minutes as the mixture bubbles and thickens.
- Add Chicken, Vegetables, and Seasonings: Stir in shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme. Mix everything thoroughly.
- Bake Filling: Pour the filling into the prepared baking dish. Bake in the preheated oven for 15 minutes before adding the biscuit topping.
- Prepare Biscuit Dough: In a large bowl, combine the flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in the shredded cheddar cheese until evenly mixed.
- Top Filling with Biscuits: Remove the casserole dish from the oven. Using a 1/4 cup measuring cup, drop the cheddar biscuit dough evenly over the hot filling. Return the casserole to the oven.
- Bake Biscuits: Bake for another 15 minutes, or until the biscuits are cooked through and golden brown on top.
- Add Optional Biscuit Topping: If using, whisk together melted butter, garlic powder, and chopped parsley. Brush this mixture over the tops of the baked biscuits to add flavor and shine.
- Serve: Serve the casserole immediately while hot and enjoy the creamy filling with cheesy biscuit topping.
Notes
- Use rotisserie or leftover cooked chicken to save time.
- Frozen mixed vegetables can be any blend of carrots, peas, corn, and green beans.
- For a richer biscuit, substitute half the milk with buttermilk.
- Make sure to whisk the flour mixture thoroughly to avoid lumps in the filling.
- If you prefer, you can use self-rising flour in the biscuit dough but omit baking powder and salt.
- The biscuit topping can be replaced with pre-made biscuit dough for convenience.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
- For a lower fat option, use a reduced-fat cheese and substitute milk with a lower fat variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
