Description
This comforting Chicken Pot Pie Casserole combines tender chicken, fresh vegetables, and a creamy herb-infused filling topped with a rustic biscuit crust. Perfect for a hearty family dinner, this dish offers rich flavors, a satisfying texture, and easy preparation using stovetop cooking and baking.
Ingredients
Scale
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 Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- ¾ cup heavy cream
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt and pepper to taste
- ¾ cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup cold butter (1 stick)
- ½ cup sour cream
- ¼ cup milk (any kind)
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Cook the chicken: Add the chicken broth to a medium saucepan and add the chicken breasts. Bring to a very gentle bubble, ensuring it does not boil, and cook for 15 minutes until the chicken is cooked through. Remove from heat and let rest for 5-10 minutes, then shred or cube the chicken. Reserve the broth in a large measuring cup for later use.
- Prepare the vegetable base: Melt butter in a wide, high-walled skillet over medium heat. Add diced onions, carrots, and celery; soften for 6 minutes, stirring frequently. Add minced garlic, dried thyme, rosemary, parsley, ground sage, black pepper, Worcestershire sauce, and Dijon mustard; cook for 2 minutes.
- Create the roux: Add flour to the skillet and cook for 2 minutes, stirring continuously to combine with vegetables and butter.
- Add liquids and bouillon: Slowly add 2 cups of reserved chicken broth in small splashes, stirring continuously to avoid lumps. Follow by adding heavy cream in the same manner. Crumble in the chicken bouillon cube and stir well. Reduce heat to medium-low.
- Prepare potatoes: Peel and cut the Yukon Gold potato into ½-inch chunks. Season lightly with salt and pepper and add to the filling mixture. Bring to a boil then reduce to a simmer.
- Simmer filling: Let the potatoes cook uncovered and submerged in the liquid for about 20 minutes, stirring regularly. Add additional chicken broth in small splashes as needed to control filling consistency; the filling should thicken but remain moist.
- Add peas and chicken: Once potatoes are tender, stir in the frozen peas and cooked chicken. Simmer for 3 more minutes, then transfer the filling to a lightly greased 9 x 13-inch casserole dish. The filling will thicken further as it stands.
- Make biscuit topping: Preheat oven to 400°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and toss with dry ingredients using a pastry cutter or fork until coarse crumbs form. Add milk and sour cream; gently stir with a silicone spatula until just combined, forming a crumbly dough. Avoid overmixing.
- Assemble casserole: Take small handfuls of biscuit dough and arrange them rustic-style over the filling, covering most of the surface.
- Apply egg wash: Whisk the egg and milk together and brush a light layer over the biscuit topping with a pastry brush.
- Bake: Bake uncovered in the preheated oven for 30 minutes until the biscuit topping is golden brown and a toothpick inserted into the biscuit comes out clean. The filling should be hot and bubbly.
- Rest and serve: Allow the casserole to cool for 5 minutes before serving to let the filling set.
Notes
- Make-Ahead: Prepare the filling and refrigerate in an airtight container for up to 2 days. Wait to mix the biscuit topping ingredients until ready to bake. Let the chilled filling come to room temperature for 30 minutes before assembling and baking.
- Chicken Options: Use 2½ lbs bone-in chicken for richer flavor or 3 cups leftover or rotisserie chicken. If using leftover chicken, skip simmering in broth.
- Filling Consistency: Simmer longer to concentrate flavors and thicken filling. Add broth gradually for desired texture control.
- Potato Choice: Yukon Gold potatoes preferred for creamy texture; russet potatoes can be used as an alternative.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Reheats well.
