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Chicken Pot Pie Casserole
nibbleboard.com/recipes/chicken-pot-pie-casserole
Ingredients
- 4 tablespoons unsalted butter
- 3 stalks celery (about 1½ cups)
- 1 large yellow onion (about 1½ cups)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- 1 cup frozen peas
- 1 (16.3-ounce) tube refrigerated biscuit dough
Instructions
- Preheat oven to 375°F with a rack in the center position.
- Melt butter in a large skillet over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt. Cook, stirring often, until softened, about 8 minutes.
- Sprinkle flour over the vegetables and stir constantly for 1 minute until no dry flour remains.
- Pour in the milk and chicken broth while whisking. Bring to a simmer and cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Stir in Dijon mustard, garlic powder, remaining ½ teaspoon salt, and pepper.
- Fold in the shredded chicken and frozen peas. Remove from heat.
- Transfer the filling to a 13x9-inch baking dish and spread evenly.
- Separate the biscuits and arrange them on top of the filling. Sprinkle biscuits lightly with salt and pepper.
- Bake uncovered until the filling is bubbling around the edges and the biscuits are golden brown and cooked through, 22 to 25 minutes.
- Let cool for 5 minutes before serving.
Nutrition per Serving
305Calories
8gProtein
37gCarbs
14gFat
Chef Tips
- I've found that using a rotisserie chicken is the ultimate shortcut here — one large bird gives you exactly the 4 cups of shredded chicken you need, and the flavor is way better than poaching from scratch on a weeknight.
- Don't skip the Dijon mustard. I was skeptical the first time, but it adds a subtle sharpness that rounds out the creamy filling without tasting mustardy at all.
- After trying both ways, I always use whole milk instead of heavy cream — the filling is plenty rich without it, and the sauce holds together better the next day.
- If you want an even crispier biscuit top, brush each biscuit with a little melted butter before baking.
- This reheats beautifully — I make a full batch on Sunday and Matt and I eat the leftovers for lunch through Wednesday.
Storage
Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.