Hey there, friends!
Craving some comfort food? You’re in for a treat!
Today, I’m sharing my favorite casserole chicken pot pie recipe.
It’s warm, hearty, and packed with all the good stuff.
Perfect for a cozy dinner at home, and it’s super easy to whip up!
Let’s dive into this deliciousness together!
| Preparation Time | 30-45 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Ingredients
For the filling:
- 1 medium yellow onion (finely diced)
- 6 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
- 1/4 cup parsley (freshly chopped)
- 1/4 tsp black pepper
- 2 tsp fine sea salt
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock (low-sodium preferred)
- 1/2 cup heavy cream
- 8 oz mushrooms (trimmed and sliced)
- 3 garlic cloves (freshly minced for best flavor)
- 1 cup frozen peas (do not thaw)
- 4 cups cooked chicken (shredded or diced into 1-inch pieces)
- 2 medium carrots (peeled and diced into 1/4-inch pieces)
For the biscuit topping:
- 1 recipe homemade biscuit dough
Step 1: Preheat Oven and Prepare Ingredients
Preheat your oven to 400°F (200°C).
Butter a 9×12 casserole dish to ensure your casserole doesn’t stick.
Peel and slice 2 medium carrots into thin rounds to yield about 1 cup.
Chop 1 medium yellow onion to yield about 1 to 1.5 cups.
Slice 8 oz of white or brown mushrooms.
Mince 3 garlic cloves to yield about 1 tablespoon.
Step 2: Sauté Vegetables
In a Dutch oven or heavy pot, melt 6 tablespoons of unsalted butter over medium heat.
Add the chopped onions and sliced carrots to the pot and sauté for about 8 minutes until softened.
Next, add the sliced mushrooms and minced garlic, and sauté for an additional 5 minutes until the mushrooms are soft.
Step 3: Prepare the Sauce
Stir in 1/3 cup of all-purpose flour and cook, stirring constantly, for 1.5 to 2 minutes.
Gradually add 2.5 cups of chicken stock and 1/2 cup of heavy cream, bringing the mixture to a simmer.
Continue stirring for another minute until the mixture thickens to a sauce-like consistency.
Stir in 2 teaspoons of fine sea salt (or to taste) and 1/4 teaspoon of black pepper (plus more to taste).
Add 4 cups of shredded cooked chicken, 1 cup of frozen peas (no need to thaw), and 1/4 cup of finely chopped parsley.
Stir everything to combine and cover the mixture to keep it warm while you prepare the biscuits.
Step 4: Make Biscuit Dough
In a large mixing bowl, combine flour, baking powder, and salt for the biscuit dough.
Cut in cold, diced butter until the largest pieces are the size of peas.
Add half-and-half to the flour mixture and stir until just combined, being careful not to overmix.
Turn the dough out onto a floured surface and pat it into a rectangle.
Fold it in half, then pat it into another rectangle and fold again.
Finally, pat the dough into a rectangle measuring 5×10 inches.
Step 5: Cut Biscuits and Assemble Casserole
Use a 2.5-inch round cutter to cut out 8 biscuits, dipping the cutter in flour before each cut to prevent sticking.
Gather the scraps and cut out 2-3 more biscuits for a total of 10.
Transfer the chicken pot pie filling to the prepared casserole dish, spreading it evenly.
Arrange the biscuits on top of the filling, leaving some space between them.
Step 6: Bake and Serve
Bake the casserole for 25 to 28 minutes, until the filling is hot and bubbling, and the biscuits are golden brown.
Once baked, brush the biscuits with melted butter for a nice shine.
Allow the casserole to cool slightly before serving.
Enjoy scooping both the savory filling and the fluffy biscuits together.
