Description
This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken, mixed vegetables, and a creamy sauce all topped with flaky cheddar drop biscuits. Perfect for a family dinner, it combines the classic flavors of chicken pot pie with an easy-to-make biscuit topping for a delicious and satisfying meal.
Ingredients
Scale
For the Filling:
- ¼ cup unsalted butter
- 1 medium yellow onion, diced
- 1 (16-oz) bag frozen mixed vegetables (corn, carrots, peas, green beans)
- ½ cup + 1 tablespoon flour
- 4 cups low-sodium chicken broth
- 1 teaspoon fine salt
- ½ teaspoon dried thyme or dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 lb chopped boneless skinless chicken breast or thighs
For the Biscuit Topping:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 6 tablespoons cold unsalted butter
- 1 cup shredded cheddar cheese, divided
- 1½ teaspoons dried thyme or dried parsley
- 1 cup dairy or unsweetened non-dairy milk of choice
- 1 teaspoon apple cider vinegar or white wine vinegar
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat the oven to 400℉ and lightly mist a 9×13-inch baking dish with nonstick cooking spray.
- Cook Vegetables: In a Dutch oven or large skillet over medium-high heat, melt the butter. Add diced onion and frozen mixed vegetables; cook until softened, about 5-6 minutes. Stir in ½ cup plus 1 tablespoon flour and cook for 1 minute, stirring constantly.
- Make the Sauce: Reduce heat to low. Gradually add chicken broth, ½ to 1 cup at a time, stirring slowly after each addition until combined. Add salt, thyme, garlic powder, and black pepper. Increase heat to medium-high and bring to a boil for 2-3 minutes while the sauce thickens.
- Add Chicken: Reduce heat to medium-low, stir in chopped chicken until well combined, and cook for 5-7 minutes until chicken turns opaque. It does not need to be fully cooked as it will finish in the oven.
- Bake Filling: Transfer the chicken and vegetable mixture to the prepared baking dish and spread evenly. Bake uncovered for 10 minutes.
- Prepare Biscuit Dough: In a bowl, combine 2 cups flour, baking powder, garlic powder, baking soda, and salt. Cut cold butter into the dry ingredients with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in ¾ cup shredded cheddar cheese and thyme or parsley. Add milk and vinegar; mix until a soft, slightly sticky dough forms.
- Top with Biscuits: Remove the casserole from the oven. Using two spoons or a cookie scoop, drop small mounds (1-2 tablespoons each) of biscuit dough across the filling, leaving some gaps for the dough to expand during baking.
- Bake Biscuits: Return casserole to oven and bake for 15 minutes. Remove and sprinkle remaining ¼ cup cheese and flaky sea salt over the biscuit topping. Bake for an additional 8-10 minutes until biscuits are browned.
- Cool and Serve: Allow casserole to cool for at least 10 minutes to thicken the gravy before serving. Store leftovers in a covered container in the refrigerator for up to 4 days.
Notes
- This easy casserole is a simplified take on classic chicken pot pie with a rich and creamy filling topped by no-fuss drop biscuits.
- You can use either raw or pre-cooked chicken breast or thighs as preferred.
- The biscuit topping expands during baking, so it’s fine if the dough doesn’t completely cover the filling.
- Use low-sodium chicken broth to control salt levels.
- Feel free to swap dairy milk for non-dairy alternatives to suit dietary needs.
- The casserole stores well for several days and reheats nicely.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 405 kcal
- Sugar: 6 g
- Sodium: 515 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 92 mg
