Description
A comforting chicken pot pie casserole filled with tender chicken, vibrant vegetables, and flaky biscuit topping, perfect for family gatherings.
Ingredients
- 2 cups cooked chicken, cubed
- 1 cup frozen peas
- 1 cup diced carrots
- 1 medium onion, diced
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 can refrigerated biscuit dough
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt the butter in a large skillet over medium heat and sauté the onions until translucent, about 3-4 minutes.
- Add diced carrots and frozen peas, cooking for an additional 2-3 minutes.
- Sprinkle flour into the skillet and stir for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk, cooking until the mixture thickens and simmers.
- Stir in the cubed chicken, mix well, and heat through.
- Transfer the filling to the greased baking dish and arrange biscuit pieces on top.
- Bake for 25-30 minutes until the biscuit topping is golden brown and the filling bubbles.
- Let rest for 5-10 minutes before serving, garnished with fresh parsley.
Notes
Store leftovers covered in the refrigerator for up to 3-4 days or freeze before baking for longer storage.
