Description
This comforting Chicken Pot Pie Casserole combines tender shredded chicken, hearty vegetables, and a creamy, flavorful filling all topped with a rustic, golden biscuit crust. Perfect for a cozy dinner, it’s easy to prepare with homemade filling and biscuit topping baked to bubbly perfection.
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 cold butter (1 stick), cubed
- 1/2 cup sour cream
- 1/4 cup milk (any kind)
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Cook the Chicken: Add the chicken broth to a medium saucepan and add the chicken breasts. Bring to a very gentle bubble, ensuring not to boil, and cook for 15 minutes until the chicken is cooked through. Remove the chicken and let rest for 5 to 10 minutes. Shred or cube the chicken and reserve the broth by transferring it to a large measuring cup with a spout.
- Prepare the Vegetable Base: In a wide, high-walled skillet over medium heat, melt the butter. Add the finely diced onions, carrots, and celery and cook for 6 minutes, stirring frequently until softened. Add minced garlic, dried thyme, rosemary, parsley, ground sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for an additional 2 minutes to develop the flavors.
- Make the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook the flour and form a roux.
- Add Liquids and Seasoning: Gradually add 2 cups of the reserved chicken broth in small splashes while stirring constantly. Follow with the heavy cream, adding in the same manner, then crumble in the chicken bouillon cube. Reduce heat to medium-low to gently thicken the mixture.
- Cook the Potatoes: Peel and cut the Yukon Gold potato into 1/2-inch chunks. Lightly season with salt and pepper, then add to the filling mixture. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for about 20 minutes, stirring regularly and adding reserved chicken broth as needed in small increments to control the consistency, ensuring the potatoes become fork-tender.
- Finish the Filling: Once potatoes are tender, stir in the frozen peas and cooked chicken. Simmer gently for another 3 minutes. Transfer the filling to a lightly greased 9 x 13-inch casserole dish; it will thicken further upon standing.
- Prepare Biscuit Topping: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, and salt. Add cold cubed butter and use a pastry cutter or fork to mix until coarse crumbs form. Stir in the sour cream and milk gently with a silicone spatula until just combined; the dough will be crumbly. Avoid overmixing for a tender topping.
- Assemble the Casserole: Using small handfuls, distribute the biscuit dough over the chicken filling, covering most of the surface in a rustic style. In a small bowl, whisk the egg and 1 tablespoon milk together. Brush this egg wash lightly over the biscuit topping to encourage beautiful browning.
- Bake: Place the casserole uncovered into the preheated oven. Bake for 30 minutes until the biscuit topping is golden brown, the filling is hot and bubbly, and a toothpick inserted into the topping comes out clean.
- Rest and Serve: Remove from oven and let the casserole cool for 5 minutes before serving to allow the filling to set slightly for easier serving.
Notes
- Make-Ahead: Prepare and cook the filling in advance, refrigerate up to 2 days, and keep the biscuit topping ingredients separate until ready to bake. Allow filling to come to room temperature for 30 minutes before assembling and baking.
- Chicken Options: You can substitute 2 1/2 pounds of bone-in chicken for more flavor or use 3 cups of leftover or rotisserie chicken, which eliminates the need to simmer chicken in broth.
- Filling Consistency: Longer simmering thickens and concentrates the filling flavors. Add chicken broth gradually based on your preferred consistency.
- Potatoes: Yukon Gold potatoes are preferred for their creamy texture; russet potatoes can be used as an alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.
- Don’t overmix biscuit dough to keep the topping tender and flaky.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
