Description
A quick and easy chicken pot pie casserole that uses biscuits for a fun bubble-up topping. This dish is perfect for a weeknight dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup frozen peas
- 1 (16.3 ounce) can refrigerated biscuit dough, cut into quarters
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chicken, onion, carrots, and celery. Cook until the chicken is browned and the vegetables are tender, about 8-10 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Stir in the salt, pepper, and thyme. Add the frozen peas.
- Pour the chicken mixture into a 9×13 inch baking dish.
- Arrange the biscuit pieces evenly over the top of the chicken mixture.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Notes
- You can use leftover cooked chicken or rotisserie chicken for an even quicker meal.
- Add other vegetables like corn or green beans if desired.
- For a creamier filling, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American