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Stroller Envy

Chicken Pot Pie Casserole with Biscuit Topping

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken chopped
  • 2 cups frozen peas and carrots
  • 1 small onion diced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 16.3 oz refrigerated biscuit dough one can of 8 large flaky biscuits, each cut into quarters

Method
 

  1. Heat oven to 375°F. Set a 9x13-inch dish on a rimmed baking sheet. Melt butter in a large saucepan over medium heat; cook onion 5 minutes until soft.
  2. Stir in flour and thyme and cook 1 minute. Gradually whisk in broth and milk; simmer 4–5 minutes until thickened. Add chicken, frozen vegetables, salt and pepper; simmer 3 minutes. Transfer the hot filling to the dish.
  3. Arrange biscuit quarters on top in a single layer with small gaps; do not press into the sauce. Bake 25–30 minutes until browned, the filling reaches 165°F and the undersides of biscuits are fluffy rather than wet dough. If tops brown early, tent loosely with foil and continue baking until biscuit centers are cooked. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
Freeze only the filling: divide into shallow containers, refrigerate within 2 hours, then freeze cold for up to 2 months. Thaw overnight in the refrigerator and heat in a saucepan, stirring, to 165°F. Put the hot filling in the dish, add fresh biscuit dough and bake as directed. Do not put dough over cold filling.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.