Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy, comforting twist on classic chicken pot pie, made easy with a chicken casserole base and topped with quick cheddar drop biscuits. Ready in 40 minutes, it’s perfect for a satisfying family dinner.
Ingredients
Units
Scale
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
Biscuit Topping
- 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 Butter, Melted
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
- Preheat 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: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic and cook for 2-3 minutes until the onions become slightly soft.
- Make the Roux: Whisk in the flour and cook the mixture for 1-2 minutes, allowing the flour to absorb the butter and cook out any raw taste.
- Add Liquids: Gradually whisk in the chicken broth and milk. Continue whisking constantly for 2-3 minutes while the mixture bubbles and thickens to a creamy sauce consistency.
- Combine Filling Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme until everything is evenly combined.
- Transfer and Bake Filling: Pour the prepared filling into the baking dish. Bake in the preheated oven for 15 minutes to set before adding the biscuit topping.
- Prepare Biscuit Dough: In a large bowl, mix together the all-purpose flour, baking powder, salt, garlic powder, melted butter, and milk until combined. Stir in the shredded cheddar cheese.
- Add Biscuits to Casserole: Remove the casserole dish from the oven. Using a 1/4 cup measuring cup, drop portions of the cheddar biscuit batter evenly over the hot pot pie filling.
- Bake Biscuits: Return the casserole to the oven and bake for an additional 15 minutes, or until the biscuits are cooked through and golden.
- Optional Topping: If using, whisk together the melted butter, garlic powder, and chopped parsley in a small bowl. Brush this mixture over the tops of the hot biscuits immediately after baking.
- Serve: Serve the casserole immediately while warm and enjoy your comforting meal.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- You can substitute frozen mixed vegetables with fresh vegetables, increasing the cook time slightly if necessary.
- For a richer biscuit topping, try adding 1/4 cup sour cream or Greek yogurt to the biscuit dough.
- Make sure not to overmix the biscuit dough to keep the biscuits light and tender.
- If you prefer a thicker filling, reduce the milk slightly or add a bit more flour when making the roux.
- Butter brush on biscuits adds extra flavor and a lovely sheen; feel free to omit for a lighter finish.
- This casserole can be assembled a few hours ahead and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg
