Description
This comforting Chicken Pot Pie Casserole features a creamy, savory filling of tender chicken, vegetables, and potatoes, topped with a rustic biscuit crust. It's a perfect twist on the traditional pot pie that's easy to prepare and bakes into a golden, bubbly dish ideal for cozy dinners.
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 (1 stick) cold butter
- 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. Place the chicken breasts in the broth and bring to a very gentle bubble—avoid boiling to prevent toughness. Cook for 15 minutes until chicken is fully cooked. Remove chicken and let rest for 5 to 10 minutes, then shred or cut into cubes. Reserve the broth in a large measuring cup with a spout for later use.
- Sauté Vegetables and Herbs: In a wide, high-walled skillet over medium heat, melt the butter. Add the diced onions, carrots, and celery. Cook for 6 minutes, stirring frequently, until vegetables soften. Add minced garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for an additional 2 minutes to release flavors.
- Add Flour: Sprinkle the flour over the vegetable mixture and cook for 2 minutes, stirring constantly to form a roux, which will help thicken the filling.
- Add Broth and Cream: Gradually add 2 cups of the reserved chicken broth in small splashes, stirring continuously to avoid lumps. Follow by adding the heavy cream in the same gradual manner. Crumble the chicken bouillon cube into the mixture and reduce heat to medium-low.
- Prepare Potatoes and Simmer: Peel and cut the Yukon Gold potato into 1/2-inch chunks. Season lightly with salt and pepper and add to the filling mixture. Bring liquid to a boil, then reduce heat to a simmer uncovered. Simmer gently for about 20 minutes, stirring regularly to prevent sticking and to lift the ingredients. Add more chicken broth little by little to maintain desired consistency as the sauce thickens and reduces.
- Finish Filling: Once potatoes are fork tender, stir in the frozen peas and cooked chicken. Simmer for 3 more minutes to heat through. Transfer the filling to a lightly greased 9 x 13-inch casserole dish, where it will thicken further as it stands.
- Make Biscuit Topping: Preheat oven to 400° F. In a large bowl, mix together the flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and add to the dry mixture. Using a pastry cutter or fork, work the butter into coarse crumbs. Stir in sour cream and milk gently with a silicone spatula just until combined, keeping the mixture crumbly without overmixing.
- Assemble Casserole: Using small handfuls, drop the biscuit dough in rustic clumps over the filling, covering most of the surface. Whisk the egg with milk to make an egg wash and brush lightly over the biscuit topping for a golden finish.
- Bake: Bake uncovered for 30 minutes until the topping is golden brown, the filling is hot and bubbly, and a toothpick inserted into the biscuit topping comes out clean.
- Cool and Serve: Let the casserole cool for 5 minutes before serving to allow the filling to set.
Notes
- Make-Ahead: Prepare the filling up to 2 days in advance and refrigerate in an airtight container. Prepare the biscuit topping just before baking to maintain leavening. Let filling sit at room temperature for 30 minutes before assembling.
- Chicken: You may use 2 1/2 pounds bone-in chicken for more flavor or 3 cups leftover or rotisserie chicken, skipping the simmer step.
- Filling Consistency: Adjust the amount of chicken broth added during simmering to control thickness to your preference.
- Potatoes: Yukon Gold are preferred for their creamy texture; russets can be substituted. Limit potato quantity to avoid overpowering the biscuit topping's carb richness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. The casserole reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
