Chicken Pot Pie Casserole Biscuits (Print Version)

Tender chicken and vegetables in a creamy sauce, topped with golden biscuits for comforting weeknight dining.

# What You'll Need:

→ For the Filling

01 - 2 cups cooked chicken, shredded or diced
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 cup frozen peas
07 - 3 cloves garlic, minced
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley

→ For the Biscuit Topping

15 - 2 cups all-purpose flour
16 - 1 tablespoon baking powder
17 - 1/2 teaspoon baking soda
18 - 1 teaspoon salt
19 - 1 teaspoon sugar
20 - 1/2 cup (1 stick) cold unsalted butter, diced
21 - 3/4 cup cold buttermilk
22 - 1 large egg (as an optional egg wash)

# How to Make It:

01 - Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
03 - Stir in the minced garlic and cook for an additional 1 minute until fragrant. Sprinkle the all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 2 minutes.
04 - Gradually whisk in the low-sodium chicken broth and whole milk. Bring the mixture to a simmer, stirring occasionally, until it thickens to a sauce consistency, about 5 to 7 minutes.
05 - Stir in the salt, black pepper, dried thyme, dried parsley, frozen peas, and cooked chicken. Allow to simmer for 2 to 3 minutes to meld the flavors. Pour the prepared filling evenly into the greased baking dish.
06 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Cut in the cold, diced unsalted butter using a pastry blender or forks until the mixture resembles coarse crumbs.
07 - Pour in the cold buttermilk and gently mix until just combined. Avoid overmixing the dough to ensure tender biscuits.
08 - Drop spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish. For a richer color and shine, optionally brush the tops of the biscuits with a beaten egg.
09 - Bake for 30 to 35 minutes, or until the biscuit topping is golden brown and the filling is bubbling hot.
10 - Allow the casserole to rest for 10 minutes before serving to allow the flavors to settle.

# Additional Tips::

01 -
  • Ready in just over an hour for a weeknight-friendly comfort meal
  • Uses rotisserie chicken to save precious prep time
  • The biscuit topping is easier than pie crust but equally satisfying
02 -
  • The filling can be made up to 2 days ahead and refrigerated before adding the biscuit topping
  • Leftovers stay delicious for up to 3 days in the refrigerator
  • This recipe freezes beautifully for up to 3 months either before or after baking
03 -
  • For the flakiest biscuits, freeze your butter for 15 minutes before cutting it into the dry ingredients. The colder the butter, the more steam it creates during baking, resulting in more layers and flakiness.
  • I learned this trick from a pastry chef friend, and it's made all the difference in my biscuit game.
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