Description
This Chicken Pot Pie Casserole is a comforting, hearty one-dish meal featuring tender chicken and a medley of vegetables in a creamy sauce, all topped with flaky, cheesy drop biscuits. It’s an easy take on a classic favorite, perfect for a family dinner and customizable with your choice of chicken cuts.
Ingredients
Scale
Filling:
- ¼ cup unsalted butter
- 1 medium yellow onion, diced
- 1 (16-oz) bag frozen mixed vegetables (mix of corn, carrots, peas, green beans)
- ½ cup + 1 tablespoon flour
- 4 cups low-sodium chicken broth
- 1 teaspoon fine salt
- ½ teaspoon dried thyme or dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 lb chopped boneless skinless chicken breast or thighs
Biscuit Topping:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 6 tablespoons cold unsalted butter
- 1 cup shredded cheddar cheese, divided
- 1½ teaspoons dried thyme or dried parsley
- 1 cup dairy or unsweetened non-dairy milk of choice
- 1 teaspoon apple cider vinegar or white wine vinegar
- Flaky sea salt for topping
Instructions
- Preheat oven and prepare dish: Preheat the oven to 400℉. Mist a 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray.
- Cook vegetables and make filling base: In a Dutch oven, large pot, or extra-large skillet over medium-high heat, melt the butter. Add the diced onion and frozen mixed vegetables, cooking until softened and tender, about 5-6 minutes. Stir in the flour to coat the vegetables and cook for 1 more minute, stirring constantly.
- Add broth and seasonings: Reduce heat to low and gradually add the chicken broth (½ to 1 cup at a time), stirring continuously to avoid lumps. Stir in salt, thyme, garlic powder, and black pepper. Increase heat to medium-high and let the mixture boil for 2-3 minutes until it thickens to a gravy-like consistency. Reduce heat to medium-low.
- Incorporate chicken: Add the chopped chicken to the pot, stirring to combine. Cook for another 5-7 minutes until the chicken turns opaque but not fully cooked through, as it will finish cooking in the oven.
- Transfer filling and bake: Pour the filling into the prepared baking dish and spread evenly. Bake uncovered for 10 minutes to heat through.
- Make biscuit dough: In a bowl, whisk together the flour, baking powder, garlic powder, baking soda, and salt. Cut the cold butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs. Stir in ¾ cup of shredded cheddar cheese and dried thyme or parsley. Add milk and vinegar, stirring until a soft, slightly sticky dough forms.
- Add biscuit topping to casserole: Remove casserole from oven after the initial 10 minutes. Using spoons or a cookie dough scoop, drop dough mounds (1-2 tablespoons each) evenly over the hot filling. It’s fine if some filling remains visible as the biscuits will expand while baking.
- Bake biscuits: Return the casserole to the oven and bake for 15 minutes.
- Add remaining cheese and finish baking: Remove casserole, sprinkle the remaining ¼ cup cheese over biscuit topping, and sprinkle with flaky sea salt. Bake for an additional 8-10 minutes until biscuits are golden brown.
- Cool and serve: Let the casserole cool for at least 10 minutes before serving to allow the gravy to thicken. Store leftovers covered in the fridge for up to 4 days.
Notes
- This casserole is a simple, comforting twist on classic chicken pot pie with a no-fuss biscuit topping instead of pastry crust.
- You can use either raw or pre-cooked boneless skinless chicken breasts or thighs depending on preference and convenience.
- Feel free to substitute fresh vegetables for frozen if desired, adjusting cooking times accordingly.
- The gravy thickens as it cools, so allowing the dish to rest before serving helps achieve the perfect consistency.
- For a dairy-free version, use non-dairy milk and butter alternatives suitable for baking.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 405
- Sugar: 6 g
- Sodium: 515 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 92 mg
