Chicken Pot Pie Casserole
Ingredients
- 1.5 lbs boneless skinless chicken breast cut into 3/4-inch cubes
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth warmed
- 1 cup half-and-half or whole milk
- 1 cup frozen peas
- 2 tsp fresh thyme leaves or 3/4 tsp dried
- 2 tbsp fresh flat-leaf parsley chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 6 tbsp cold unsalted butter cut into small cubes
- 3/4 cup buttermilk cold
- 1/2 cup sharp cheddar cheese shredded, optional but recommended
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
- Season the cubed chicken breast with salt, pepper, garlic powder, and onion powder.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, for 4-5 minutes until golden on the outside (it doesn't need to be fully cooked through). Transfer chicken to a plate and set aside.
- In the same skillet, melt butter over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, for 5-6 minutes until softened and the onion is translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and form a roux.
- Slowly pour in the warm chicken broth, a little at a time, stirring constantly to prevent lumps. Add the half-and-half and stir to combine.
- Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Return the seared chicken to the skillet along with the frozen peas, fresh thyme, and parsley. Stir to combine. Taste and adjust salt and pepper as needed.
- Transfer the filling to the prepared baking dish and spread evenly.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
- Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the shredded cheddar (if using) and toss to combine.
- Pour in the cold buttermilk and stir gently with a fork just until the dough comes together. Do not overmix — a few flour streaks are fine.
- Drop large spoonfuls of biscuit dough evenly over the surface of the hot filling. You should have approximately 10-12 biscuit mounds — it's okay if they don't fully cover the filling, as gaps allow steam to escape.
- Bake uncovered at 400°F for 20-25 minutes, until the biscuits are golden brown on top and the filling is visibly bubbling around the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the filling to settle slightly for cleaner scooping. Garnish with extra fresh parsley if desired.
Notes
Make-ahead tip: Prepare the filling up to 2 days in advance. Reheat on the stovetop before topping with fresh biscuit dough and baking. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F covered with foil for 10 minutes, then uncovered for 5 minutes. Freezing: Freeze the filling (without biscuits) for up to 3 months. Thaw overnight in the fridge and reheat before topping with fresh biscuit dough. Dairy-free version: Use olive oil instead of butter in the roux, full-fat coconut milk instead of half-and-half, and plant-based butter and non-dairy milk for the biscuit topping. Shortcut: Use 2 cups of shredded rotisserie chicken in place of raw chicken breast — skip the searing step and add directly to the sauce.