Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy, comforting dish that combines a rich chicken pot pie filling with easy cheddar drop biscuits on top. Ready in 40 minutes, it's a satisfying dinner perfect for busy weeknights.
Ingredients
Units
Scale
For the 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
For the 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 and Prepare Dish: Preheat oven to 400 degrees. Lightly oil a 9x13 inch baking dish or spray with nonstick cooking spray and set aside.
- Cook Aromatics: 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 and fragrant.
- Make Roux and Sauce: Whisk in the flour and allow it to cook for 1-2 minutes to eliminate the raw taste. Gradually whisk in the chicken broth and milk, stirring constantly for 2-3 minutes until the mixture bubbles and thickens into a creamy sauce.
- Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme until well combined.
- Bake Filling: Pour the filling into the prepared baking dish. Bake in the preheated oven for 15 minutes to set before adding the biscuits.
- Prepare Biscuit Dough: While filling bakes, in a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in the shredded cheddar cheese until combined.
- Add Biscuits and Bake: Remove the casserole from the oven. Working quickly, use a 1/4 cup measuring cup to drop cheddar biscuit dough evenly over the filling. Return casserole to oven and bake another 15 minutes until biscuits are cooked through and golden.
- Optional Biscuit Topping: If desired, whisk melted butter, garlic powder, and chopped parsley in a small bowl and brush over the warm biscuits for extra flavor and shine.
- Serve: Serve the casserole immediately while warm and bubbly for a comforting meal.
Notes
- You can substitute frozen mixed vegetables for fresh vegetables like carrots, peas, and corn if preferred.
- Use leftover cooked chicken or rotisserie chicken to save time.
- For extra golden biscuits, brush with melted butter before baking.
- The casserole can be assembled ahead and refrigerated before baking; just add extra baking time if baking from cold.
- To make this dish gluten free, substitute all-purpose flour and baking powder with gluten free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
