Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy, comforting dish that transforms classic chicken pot pie into an easy-to-make casserole. Topped with quick cheddar drop biscuits, this satisfying meal is perfect for a delicious dinner ready in 40 minutes or less.
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 Oven and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly oil or spray a 9x13 inch baking dish with non-stick cooking spray and set it aside for later.
- Cook Aromatics and Make Roux: Melt the butter in a large pot over medium heat. Add the chopped onions and minced garlic, sautéing for 2-3 minutes until they soften slightly. Whisk in the flour and cook for 1-2 minutes to form a roux, ensuring the flour cooks but does not brown.
- Add Liquids and Thicken: Gradually whisk in the chicken broth and milk into the roux. Continue whisking constantly for 2-3 minutes until the mixture comes to a bubble and thickens into a creamy sauce.
- Combine Filling Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme. Mix well to combine all ingredients evenly.
- Bake Filling: Pour the prepared filling into the baking dish. Bake uncovered in the preheated oven for 15 minutes to heat through before adding the biscuits.
- Prepare Biscuits: While the filling bakes, mix together the all-purpose flour, baking powder, salt, garlic powder, melted butter, and milk in a large bowl. Stir in the shredded cheddar cheese until just combined.
- Add Biscuits to Casserole: Remove the casserole dish from the oven carefully. Using a 1/4 cup measuring cup, drop the cheddar biscuit batter evenly on top of the hot filling.
- Bake Biscuits: Return the casserole to the oven and bake for an additional 15 minutes, or until the biscuits are golden brown and cooked through.
- Optional Biscuit Topping: If desired, whisk together melted butter, garlic powder, and fresh chopped parsley. Brush this mixture over the hot biscuits immediately after baking for extra flavor and shine.
- Serve: Serve the casserole hot for a comforting and hearty meal.
Notes
- Use cooked leftover chicken or rotisserie chicken for convenience.
- Frozen mixed vegetables can include peas, carrots, corn, and green beans for a balanced filling.
- For a creamier filling, substitute whole milk with half-and-half or use a splash of heavy cream.
- If you prefer a spicier biscuit topping, add a pinch of cayenne pepper or smoked paprika to the butter mixture.
- To save time, make biscuits ahead and refrigerate; add them to the casserole straight from the fridge but add a couple extra minutes to baking time.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
