As a lover of comfort food, I’m excited to share with you my favorite Chicken Pot Pie Casserole recipe. This dish is perfect for a cozy night in or a family gathering, and it’s incredibly easy to make!
Quick Facts
- Prep Time: 15 minutes
- Cooking Time: 30-40 minutes
- Serving Size: 6-8 people
Why You’ll Love It
This Chicken Pot Pie Casserole is a twist on the classic pot pie, but in a casserole form, making it quicker and easier to prepare. It combines tender chicken, mixed vegetables, and a creamy sauce, all topped with a delicious biscuit crust. The best part? It’s ready in under an hour!
Ingredients
- For the Filling:
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp dried thyme
- Salt and pepper to taste
- For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, diced
- 1/2 cup buttermilk
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling:
- In a large skillet, melt butter over medium heat. Add onion and garlic; cook until the onion is translucent.
- Sprinkle flour over the onion mixture and stir to combine. Cook for a minute.
- Gradually add chicken broth and heavy whipping cream, stirring continuously to avoid lumps.
- Bring the mixture to a simmer and cook until it thickens slightly.
- Stir in shredded chicken, mixed vegetables, and thyme. Season with salt and pepper.
- Prepare the Casserole Dish:
- Transfer the filling to a 9×13-inch baking dish.
- Make the Biscuit Topping:
- In a bowl, combine flour, baking powder, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Stir in buttermilk until the dough comes together.
- Top with Biscuits:
- Drop spoonfuls of biscuit dough onto the filling, leaving space between each biscuit for expansion.
- Bake:
- Place the casserole in the oven and bake for 30-40 minutes, or until the biscuits are golden brown and the filling is bubbly.
Serving Suggestions
- Serve hot, garnished with fresh herbs like parsley or thyme.
- Pair with a side salad or roasted vegetables for a complete meal.
Tips for Customization
- Add Cheese: Sprinkle shredded cheddar or mozzarella on top of the biscuits before baking for an extra cheesy touch.
- Use Different Vegetables: Feel free to add or substitute other vegetables like diced bell peppers or mushrooms.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Nutritional Information (Approximate)
Per serving (assuming 6 servings):
- Calories: 420
- Protein: 35g
- Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 4g
- Sodium: 400mg
FAQs
Q: Can I use pre-made biscuits or crescent rolls instead of making my own biscuit topping?
A: Yes, you can definitely use pre-made biscuits or crescent rolls to save time. Simply follow the package instructions for thawing and baking.
Q: How do I store leftovers?
A: Let the casserole cool completely, then refrigerate or freeze it. Reheat in the oven until warmed through.
Q: Can I make this recipe ahead of time?
A: Yes, prepare the filling and biscuit dough separately a day in advance. Assemble and bake just before serving.Enjoy your delicious Chicken Pot Pie Casserole!
