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Biscuit Chicken Pot Pie Casserole

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  • Author: Asma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Cheddar Biscuit Chicken Pot Pie Casserole combines the rich, creamy comfort of chicken pot pie with fluffy, cheesy biscuits baked right on top! Made with tender shredded chicken, a savory vegetable filling, and golden cheddar biscuits, this easy casserole is the ultimate cozy family meal.

Ingredients

Scale

For the Chicken Pot Pie Filling:

  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose 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 black pepper
  • 1/2 teaspoon dried thyme

For the Cheddar 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 cup milk
  • 1 1/2 cups shredded cheddar cheese

For Topping:

  • 3 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped

Instructions

Step 1: Prepare the Chicken Pot Pie Filling

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
  2. In a large skillet, melt butter over medium heat.
  3. Add onions and cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds.
  4. Sprinkle in flour, stirring constantly for 1 minute to form a roux.
  5. Gradually whisk in chicken broth and milk, cooking until thickened (about 5 minutes).
  6. Stir in shredded chicken, frozen vegetables, salt, pepper, and thyme.
  7. Pour the filling into the prepared casserole dish.

Step 2: Make the Cheddar Biscuits

  1. In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder.
  2. Stir in melted butter, milk, and shredded cheddar cheese until a dough forms.
  3. Drop spoonfuls of biscuit dough evenly over the pot pie filling.

Step 3: Bake & Finish

  1. Bake for 25-30 minutes, or until the biscuits are golden brown.
  2. While baking, mix melted butter, garlic powder, and parsley for the topping.
  3. Brush the baked biscuits with the garlic butter mixture.
  4. Serve warm and enjoy!

Notes

Step 1: Prepare the Chicken Pot Pie Filling

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
  2. In a large skillet, melt butter over medium heat.
  3. Add onions and cook for 3-4 minutes until softened. Stir in garlic and cook for 30 seconds.
  4. Sprinkle in flour, stirring constantly for 1 minute to form a roux.
  5. Gradually whisk in chicken broth and milk, cooking until thickened (about 5 minutes).
  6. Stir in shredded chicken, frozen vegetables, salt, pepper, and thyme.
  7. Pour the filling into the prepared casserole dish.

Step 2: Make the Cheddar Biscuits

  1. In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder.
  2. Stir in melted butter, milk, and shredded cheddar cheese until a dough forms.
  3. Drop spoonfuls of biscuit dough evenly over the pot pie filling.

Step 3: Bake & Finish

  1. Bake for 25-30 minutes, or until the biscuits are golden brown.
  2. While baking, mix melted butter, garlic powder, and parsley for the topping.
  3. Brush the baked biscuits with the garlic butter mixture.
  4. Serve warm and enjoy!

Find it online: https://homelandflavors.com/biscuit-chicken-pot-pie-casserole/