Description
This Cheddar Biscuit Chicken Pot Pie Casserole combines creamy, comforting chicken pot pie filling with easy-to-make cheddar drop biscuits on top. Ready in just 40 minutes, this satisfying casserole is perfect for a hearty family dinner.
Ingredients
Scale
Pot Pie Filling
- 3 Tablespoons Butter
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 1/3 Cup Flour
- 2 Cups Chicken Broth
- 1 1/2 Cups Milk
- 2 Cups Shredded Cooked Chicken
- 2 Cups Frozen Mixed Vegetables
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Thyme
Biscuits
- 2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Cup Melted Butter (1 Stick)
- 1 Cup Milk
- 1 1/2 Cups Shredded Cheddar Cheese
Optional Biscuit Topping
- 3 Tablespoons Butter, Melted
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9×13 inch baking dish or spray it with non-stick cooking spray and set it aside.
- Prepare filling base: Melt the butter in a large pot over medium heat. Add the chopped onions and minced garlic, cooking for 2-3 minutes until they become slightly soft.
- Make roux: Whisk in the flour to the butter, onions, and garlic mixture. Allow it to cook for 1-2 minutes to eliminate the raw flour flavor.
- Add liquids and thicken: Gradually whisk in the chicken broth and milk, whisking constantly for 2-3 minutes as the mixture bubbles and thickens into a creamy sauce.
- Combine filling ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme until evenly combined.
- Bake filling: Pour the prepared filling into the baking dish, spreading it evenly. Bake in the preheated oven for 15 minutes to set the filling.
- Prepare biscuit dough: In a large bowl, mix together the all-purpose flour, baking powder, salt, and garlic powder. Add melted butter and milk, stirring until just combined. Fold in the shredded cheddar cheese.
- Add biscuits to casserole: Remove the casserole dish from the oven. Using a 1/4 cup measuring cup, drop spoonfuls of the biscuit batter evenly over the hot filling. Work quickly to cover the surface evenly.
- Bake casserole: Return the casserole to the oven and bake for an additional 15 minutes, or until the biscuits are cooked through and golden on top.
- Optional topping: If desired, whisk together the melted butter, garlic powder, and fresh chopped parsley. Brush this mixture over the hot biscuits for extra flavor and shine.
- Serve: Serve the cheddar biscuit chicken pot pie casserole immediately while warm and enjoy!
Notes
- Use leftover cooked chicken or rotisserie chicken to save preparation time.
- Frozen mixed vegetables can be substituted with fresh veggies like peas, carrots, and corn.
- For a richer biscuit topping, brush with melted butter as soon as they come out of the oven.
- If you prefer, you can substitute milk with half-and-half or cream for a creamier filling.
- Make sure the biscuit dough is not overmixed to keep the biscuits light and fluffy.
