Description
The Creamy Chicken Pot Pie Casserole is a delightful twist on the classic chicken pot pie, which transforms it into a rich, creamy casserole topped with flaky biscuits. This dish packages the homely essence of a hearty meal into a convenient casserole form, making it an ideal choice for family dinners or cozy gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced potatoes
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- 1 package refrigerated biscuit dough (optional, for topping)
Instructions
- Cooking the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it turns golden brown. Once cooked, remove the chicken from the pot and set it aside.
- Sautéing the Vegetables: Using the same pot, sauté the onion, garlic, carrots, and celery for 3-5 minutes until they soften.
- Creating the Roux: Sprinkle the flour over the softened vegetables, stirring well to ensure it’s fully mixed. Cook for 1-2 minutes to remove the raw flour taste.
- Adding Liquids: Gradually stir in the chicken broth followed by the milk or cream. Continue to stir until the mixture thickens and smoothens.
- Combining the Ingredients: Add back the browned chicken along with potatoes, peas, and corn into the pot. Season with salt and pepper to taste. Let the mixture simmer for 20-25 minutes until the potatoes are tender and the casserole thickens.
- Baking with Biscuit Topping: Preheat your oven as per the instruction on the biscuit package. Transfer the chicken mixture to a baking dish and top evenly with the biscuits. Bake according to the biscuit package directions until the biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380 kcal