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Chicken Pot Pie Casserole Recipe

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★★★★★

4.2 from 78 reviews

This Chicken Pot Pie Casserole features a creamy chicken and vegetable filling topped with a rustic, fluffy biscuit crust. The filling is made by simmering chicken breasts in broth, then combining with sautéed vegetables and herbs, potatoes, peas, and cream to create a hearty mixture. The biscuit topping is made from a simple buttery dough baked until golden and crisp, making this a comforting and easy-to-make casserole perfect for family dinners.

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
  • ¾ cup carrots, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried parsley
  • ¼ teaspoon ground sage
  • ¼ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/3 cup flour
  • ¾ cup heavy cream (or half and half)
  • 1 chicken bouillon cube
  • 1 large Yukon Gold potato
  • Salt and pepper, to taste
  • ¾ cup frozen peas

Biscuit Topping

  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (1 stick) cold butter, cubed
  • ½ cup sour cream
  • ¼ cup milk (any kind)
  • 1 egg, beaten
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Make the Filling: Add the chicken broth to a medium saucepan and place the chicken breasts in the broth. Bring to a very gentle bubble (avoid boiling to keep chicken tender) and cook for 15 minutes or until chicken is cooked through. Remove chicken and allow to rest 5-10 minutes, then shred or cube. Keep the broth for later use.
  2. Sauté Vegetables and Herbs: In a wide, high-walled skillet, melt butter over medium heat. Add onions, carrots, and celery and cook for about 6 minutes until softened. Stir in garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard; cook for 2 more minutes to release flavors.
  3. Make the Roux: Sprinkle in the flour and cook for 2 minutes while stirring continuously to remove raw flour taste and create a thickening base.
  4. Add Liquid: Gradually add 2 cups of chicken broth in small splashes, stirring constantly to avoid lumps. Follow by slowly adding the heavy cream and then stir in the chicken bouillon cube. Reduce heat to medium-low.
  5. Prepare Potatoes: Peel and cut Yukon Gold potato into ½-inch chunks. Season lightly with salt and pepper. Add potatoes to the filling mixture and bring the liquid to a boil, then reduce heat to a simmer.
  6. Simmer Filling: Submerge potatoes fully and simmer gently uncovered for about 20 minutes, stirring regularly to prevent sticking. Add additional chicken broth gradually to reach the desired consistency, typically using all broth over time.
  7. Finish Filling: Once potatoes are fork tender, stir in frozen peas and shredded chicken. Simmer together for 3 more minutes to heat through. Transfer filling to a lightly greased 9 x 13-inch casserole dish; the mixture will thicken slightly upon standing.
  8. Preheat Oven: Preheat your oven to 400° F (200° C) to prepare for baking the topping.
  9. Make Biscuit Topping Dough: In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt. Add cold cubed butter and use a pastry cutter or fork to work mixture until coarse crumbs form.
  10. Add Wet Ingredients: Stir in sour cream and milk using a silicone spatula, mixing gently until just combined. The dough should remain crumbly and not overmixed.
  11. Assemble Topping: Take small handfuls of the biscuit dough and arrange dollops over the filling, covering most of the surface with a rustic appearance.
  12. Apply Egg Wash: Whisk together the beaten egg and 1 tablespoon milk. Brush a light layer over the biscuit topping to encourage browning and shine.
  13. Bake: Place casserole uncovered in the preheated oven and bake for 30 minutes or until the topping is golden brown, the filling is bubbling hot, and a toothpick inserted into the biscuit topping comes out clean.
  14. Rest and Serve: Allow the casserole to cool for 5 minutes before serving to let filling set slightly and ensure safe eating temperature.

Notes

  • Use smaller chicken breasts or cut larger pieces in half for even cooking.
  • Gently simmer chicken to keep it tender and juicy.
  • Adjust broth quantity while simmering to achieve preferred filling consistency.
  • The biscuit topping is rustic by design; avoid overworking the dough for fluffier biscuits.
  • To save time, cooked rotisserie chicken can be used in place of cooking chicken breasts.
  • This casserole is best served fresh but leftovers keep well refrigerated for up to 3 days.

Keywords: chicken pot pie casserole, chicken casserole, comfort food, biscuit topping, easy dinner

Find it online: https://epicrecipebox.com/chicken-pot-pie-casserole-recipe/