Description
This comforting Chicken Pot Pie Casserole combines tender chicken, hearty vegetables, and creamy filling topped with a rustic biscuit crust. A perfect family-friendly meal that blends classic pot pie flavors with an easy-to-make casserole format, baked to golden perfection.
Ingredients
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 soy sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- ¾ cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt and pepper to taste
- ¾ cup frozen peas
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, cut into small cubes
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg (beaten)
- 1 tablespoon milk (for brushing)
Instructions
- Make the Filling: Add the chicken broth to a medium saucepan and gently simmer the chicken breasts without boiling. Cook for 15 minutes until cooked through, then let rest for 5-10 minutes before shredding or cubing the chicken. Reserve the broth in a large measuring cup.
- Sauté Vegetables and Aromatics: Melt butter in a wide, high-walled skillet over medium heat. Add onions, carrots, and celery and cook for 6 minutes until softened. Stir in garlic, thyme, rosemary, parsley, sage, black pepper, soy sauce, and Dijon mustard and cook for 2 more minutes.
- Add Flour and Liquids: Sprinkle flour over the vegetables and cook for 2 minutes, stirring continuously to form a roux. Gradually whisk in 2 cups of reserved chicken broth, then the heavy cream, and finally crumble in the chicken bouillon cube. Lower heat to medium-low.
- Cook Potatoes: Peel and cut the Yukon Gold potato into ½-inch chunks. Lightly season with salt and pepper and add to the skillet. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 20 minutes, stirring regularly, adding more chicken broth as needed to maintain a creamy consistency until potatoes are tender.
- Finish Filling: Stir in frozen peas and cooked chicken. Simmer gently for 3 additional minutes. Transfer the filling to a lightly greased 9 x 13-inch casserole dish; it will thicken as it stands.
- Preheat Oven: Set the oven to 400°F (200°C) to prepare for baking the topping.
- Make the Biscuit Topping: In a large bowl, mix all-purpose flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until the mixture forms coarse crumbs. Stir in sour cream and milk with a spatula just until combined; the dough should be crumbly and not overmixed.
- Assemble Topping on Filling: Take small handfuls of the dough and place over the filling to cover most of the surface in a rustic manner.
- Apply Egg Wash: Whisk together egg and 1 tablespoon of milk. Brush this mixture lightly over the biscuit topping to help it brown during baking.
- Bake: Place casserole uncovered in the oven and bake for 30 minutes until the topping is golden brown, the filling is hot and bubbly, and a toothpick inserted into the biscuit topping comes out clean.
- Rest and Serve: Let the casserole cool for 5 minutes before serving to allow the filling to set slightly and to safely enjoy.
Notes
- Use chicken breasts of similar small size for even cooking.
- Adding chicken broth gradually during filling preparation helps control thickness.
- The biscuit topping is best when rustic and uneven rather than perfectly smooth.
- You can substitute half and half for heavy cream to reduce richness slightly.
- If preferred, use freshly cooked chicken instead of broth-poached chicken for a more robust flavor.
