Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy and comforting twist on the classic chicken pot pie, transformed into an easy-to-make casserole. It features a savory chicken and vegetable filling topped with quick cheddar drop biscuits that bake in just 15 minutes, making this hearty and satisfying dish perfect for a cozy dinner ready in 40 minutes.
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
Biscuits
- 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: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9x13 inch baking dish or spray with non-stick cooking spray. Set aside.
- Cook Aromatics: Melt the butter in a large pot over medium heat. Add chopped onions and minced garlic, cooking for 2-3 minutes until they are slightly softened and fragrant.
- Make Roux: Whisk in the flour to the butter and veggie mixture. Cook this mixture for 1-2 minutes to remove the raw flour taste, stirring constantly.
- Add Liquids and Thicken: Gradually whisk in chicken broth and milk, stirring constantly. Continue whisking for 2-3 minutes until the mixture bubbles and thickens into a creamy sauce.
- Combine Filling: Stir in shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme into the thickened sauce. Mix until well combined.
- Bake Filling: Pour the chicken pot pie filling into the prepared baking dish. Bake in the preheated oven for 15 minutes to heat through.
- Prepare Biscuits: While the filling bakes, in a large bowl combine flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in shredded cheddar cheese until evenly incorporated.
- Add Biscuits: Remove the casserole dish from the oven. Using a 1/4 cup measuring cup, quickly drop spoonfuls of the cheddar biscuit batter evenly over the hot filling.
- Bake Biscuits: Return the casserole to the oven and bake for an additional 15 minutes, until the biscuits are cooked through, golden, and fluffy.
- Optional Topping: If desired, whisk together melted butter, garlic powder, and chopped parsley, then brush this over the tops of the hot biscuits immediately after baking for added flavor and a glossy finish.
- Serve: Serve the casserole immediately while warm, enjoying the rich, cheesy biscuits paired with the creamy chicken pot pie filling.
Notes
- For extra flavor, use a rotisserie chicken or leftover roast chicken for the filling.
- You can substitute frozen mixed vegetables with fresh veggies like peas, carrots, and corn, but slightly increase cooking time for the filling.
- To make biscuits dairy-free, substitute milk and butter with plant-based alternatives, though texture and taste may vary.
- The biscuit topping is optional but highly recommended for added flavor and a beautiful golden finish.
- This casserole can be assembled ahead and refrigerated before baking; just add a few extra minutes to baking time if chilled.
- Use sharp cheddar cheese for a more pronounced cheesy flavor in the biscuits.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
