Description
This Chicken Pot Pie Casserole combines tender chicken, hearty vegetables, and a creamy filling topped with a rustic biscuit crust. It’s a comforting, homestyle dish perfect for a family dinner, offering rich flavor and satisfying textures in every bite.
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 (can substitute half and half)
- 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 cold butter (1 stick)
- 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. Add the chicken breasts and bring to a very gentle bubble, avoiding a full boil to prevent toughening the meat. Cook for 15 minutes or until the chicken is cooked through. Remove the chicken and let it rest for 5-10 minutes before shredding or cubing. Reserve the broth by transferring it to a large measuring cup for later use.
- Prepare the Vegetables: In a wide, high-walled skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 6 minutes, stirring frequently until softened. Add the minced garlic, dried thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for an additional 2 minutes until fragrant.
- Make the Roux: Sprinkle the flour over the vegetable mixture and cook for 2 minutes while stirring continuously 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 constantly to prevent lumps. Then add the heavy cream in the same manner followed by the chicken bouillon cube. Reduce the heat to medium-low to allow the mixture to simmer gently.
- Cook the Potatoes: Peel and cut the Yukon Gold potato into 1/2-inch chunks for even cooking. Season lightly with salt and pepper, then add to the skillet. Bring the filling to a boil, then reduce to a simmer. Let the potatoes cook uncovered for about 20 minutes, stirring frequently to prevent sticking, adding more broth bit by bit as needed to achieve the desired consistency.
- Combine Ingredients: Once the potatoes are fork-tender, stir in the frozen peas and the cooked chicken. Simmer the mixture for an additional 3 minutes to heat through.
- Assemble Filling: Transfer the filling to a lightly greased 9 x 13-inch casserole dish. The filling will thicken slightly as it stands.
- Make the Biscuit Topping: Preheat the oven to 400° F. In a large bowl, combine the flour, baking powder, baking soda, and salt. Cut the cold butter into small cubes and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Wet Ingredients to Topping: Stir in the sour cream and milk gently using a silicone spatula until just combined. The dough will look crumbly — avoid overmixing to keep the topping tender.
- Top the Filling: Drop small handfuls of the biscuit dough over the filling, covering most of the surface with a rustic, uneven look rather than a smooth layer.
- Apply Egg Wash: Whisk the beaten egg and tablespoon of milk together. Using a pastry brush, lightly brush the mixture over the biscuit topping to encourage a golden, shiny crust.
- Bake: Place the casserole uncovered in the preheated oven and bake for 30 minutes, until the topping is golden brown, the filling is bubbling, 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 slightly.
Notes
- Make-Ahead Method: Prepare the filling as directed and refrigerate in an airtight container for up to 2 days. Make the biscuit topping just before baking to keep leavening active. Let the chilled filling sit at room temperature for 30 minutes before assembly and baking.
- Chicken Options: Bone-in chicken (about 2 1/2 lbs) can be used for added flavor or 3 cups of cooked leftover or rotisserie chicken, eliminating the broth-cooking step.
- Filling Consistency: Simmer longer for a thicker, more concentrated filling. Adding broth gradually lets you control how thick or saucy you want the filling.
- Potato Choice: Yukon Gold is preferred for creaminess; Russet potatoes can be used as an alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This casserole reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
