Description
Indulge in our delicious Chicken Pot Pie Casserole recipe that guarantees a comforting and flavorful meal. Learn how to make this classic dish today!
Ingredients
- 1 medium yellow onion (150g)
- 3 medium carrots (225g)
- 3 medium stalks celery (150g)
- 2 cloves garlic
- 1/2 medium bunch fresh thyme (about 10 sprigs), or 1 teaspoon (5 ml) dried thyme
- 6 tablespoons (90 ml) vegetable oil, divided
- 1 1/2 teaspoons (8 ml) salt, plus more as needed
- 1/2 teaspoon (3 ml) freshly ground black pepper, plus more as needed
- 1/4 cup all-purpose flour (30g)
- 2 cups or 1 (400g) can low-sodium chicken broth
- 1 cup whole or 2% milk (240ml)
- 1 pound (454 g) cooked boneless chicken (about 4 cups (960 ml))
- 1 cup frozen peas (do not thaw) (150g)
- 1 (about 450g) can refrigerated jumbo- or grand-size biscuits, such as Pillsbury Grands Buttermilk
Instructions
- Position an oven rack in the center and preheat it to 375°F.
- Chop the onion into small cubes. Peel and slice the carrots and celery lengthwise, then cut them into pieces about half an inch wide. Finely chop the garlic cloves. Remove the leaves from the thyme sprigs and roughly chop them, or measure out the dried thyme if using.
- In a large pan, heat 4 tablespoons of vegetable oil over medium-high heat. Add the onion, carrots, celery, thyme, salt, and pepper, and cook until the veggies start to soften and get some color, about 5 to 7 minutes.
- Sprinkle in the flour and add the garlic, stirring to coat the vegetables. Cook for 30 seconds to 1 minute until fragrant. Gradually pour in the chicken broth and milk, stirring to lift any bits stuck to the pan. Allow it to come to a boil.
- Lower the heat to keep a gentle simmer, letting it thicken until it can coat a spoon, about 4 to 5 minutes. Meanwhile, cut or shred the cooked chicken into bite-sized pieces.
- Add the chicken and frozen peas to the pan, stirring everything together. Taste and adjust with more salt or pepper if needed. Pour the mixture into a 9×13-inch baking dish, spreading it evenly. Open the can of biscuits, separate them, and place them in a single layer on top of the filling.
- Bake until the biscuits are golden and cooked through, and the filling is bubbling at the center, 20 to 30 minutes. After 15 minutes, rotate the dish and cover it with foil if the biscuits are browning too fast.
- Melt the remaining 2 tablespoons of vegetable oil either in the microwave or on the stovetop. Brush this over the tops of the biscuits.
Notes
- Consider enhancing the vegetable mixture with a touch of paprika or dried parsley before baking for added flavor.
- Opt for rotisserie or leftover cooked chicken to speed up the preparation process.
- To achieve a crispy, golden top on the biscuits, be sure to brush them with vegetable oil before baking.
