Description
This Chicken Pot Pie Casserole features tender chunks of chicken and mixed vegetables simmered in a creamy sauce, all topped with a buttery, flaky biscuit crust. It’s a comforting and hearty dish perfect for family dinners, combining classic pot pie flavors with an easy casserole format.
Ingredients
Filling Ingredients
- ¼ cup butter
- 1 small yellow onion, chopped small (about 1 cup)
- ½ cup celery, thinly sliced (about 2 ribs)
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1 cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken, diced into ½-inch pieces
- 2 cups frozen mixed vegetables
Topping Ingredients
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- ⅓ cup cold butter, grated
- 1 cup milk, plus more as needed
Instructions
- Prepare Filling: Preheat your oven to 425°F and butter a 9×13 inch baking dish. In a large deep skillet over medium-high heat, melt ¼ cup butter. Add chopped onion and sliced celery, cooking until soft, about 3 minutes. Stir in ⅓ cup flour to form a roux. Slowly whisk in 1½ cups chicken broth, then add 1 cup milk along with salt, black pepper, and celery seed. Reduce heat to medium-low and simmer for about 5 minutes until thickened. Stir in diced cooked chicken and frozen mixed vegetables. Pour mixture into the prepared baking dish.
- Make Biscuit Topping: In a mixing bowl, combine 2 cups flour, baking powder, salt, and sugar. Add grated cold butter and use a fork to mix until the dough resembles coarse meal with small pea-sized lumps. Gradually stir in milk, just enough so the dough pulls away from the bowl sides but remains sticky and somewhat dry.
- Assemble and Bake: Scoop the biscuit dough evenly over the chicken filling in the baking dish. Bake in the preheated 425°F oven for 14-18 minutes until the biscuit topping is golden brown, flaky, and the filling is bubbling. Allow the casserole to cool at least 10 minutes before serving.
Notes
- Ensure the butter used in the topping is cold to achieve a flaky biscuit texture.
- Use cooked chicken from a rotisserie or leftovers for convenience.
- You can swap frozen mixed vegetables for fresh peas, carrots, and corn if preferred.
- Let the casserole rest after baking to avoid burns from hot filling when serving.
