Print

Crispy Biscuit-Topped Chicken Pot Pie Casserole

crispy biscuit-topped chicken pot pie casserole - featured image
Print Recipe

A quick and easy chicken pot pie casserole topped with crispy biscuit dough instead of a traditional crust, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup frozen peas and carrots mix (or any mixed veggies you prefer)
  • 1/2 cup frozen corn (optional, adds sweetness)
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour (can swap with gluten-free flour blend)
  • 1 3/4 cups chicken broth (low sodium preferred)
  • 2/3 cup whole milk (or dairy-free milk if preferred)
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 can (16.3 oz / 462 g) refrigerated biscuit dough (such as Pillsbury flaky layers)
  • 1 tablespoon melted butter (for brushing on top)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with butter or non-stick spray.
  2. In a large skillet over medium heat, melt 1/3 cup unsalted butter. Add diced onion and minced garlic and sauté for about 3 minutes until fragrant and softened but not browned.
  3. Sprinkle 1/3 cup all-purpose flour over the onion and garlic, stirring constantly to form a roux. Cook for 1-2 minutes without browning.
  4. Gradually whisk in 1 3/4 cups chicken broth and 2/3 cup whole milk. Stir until the mixture thickens and bubbles gently, about 3-5 minutes.
  5. Add 2 cups cooked chicken, 1 cup frozen peas and carrots mix, 1/2 cup frozen corn (if using), dried thyme, salt, and black pepper to taste. Stir well and cook for another 2 minutes to warm through.
  6. Transfer the filling to the prepared casserole dish, spreading evenly.
  7. Open the can of refrigerated biscuit dough. Separate biscuits and cut each into halves or quarters depending on size. Arrange biscuit pieces evenly over the filling, leaving small gaps.
  8. Brush biscuit tops with 1 tablespoon melted butter.
  9. Bake uncovered at 375°F (190°C) for 25-30 minutes, or until biscuit topping is golden brown and cooked through.
  10. Remove from oven and let rest for 5-10 minutes before serving.

Notes

If biscuits brown too quickly, tent casserole loosely with foil halfway through baking. Do not overload filling with liquid to avoid soggy biscuit topping. Let casserole rest after baking for easier serving. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use gluten-free flour and biscuit dough.

Nutrition

Keywords: chicken pot pie, biscuit topping, casserole, comfort food, quick dinner, easy recipe, weeknight meal

Find it online: https://blipflavor.com/crispy-biscuit-topped-chicken-pot-pie-casserole-easy-homemade-recipe/