How to Make Chicken Pot Pie Casserole
When it’s cold outside comfort food is what comes to mind and this chicken pot pie casserole is what I start to crave. This delicious recipe is probably one of my top favorite comfort foods to make.
This easy chicken pot pie casserole is to die for! Well not literally but seriously, so delicious! In this easy recipe you get that traditional creamy rich chicken filling with veggies and instead of messing around with the pie dough you simply top it off with Pillsbury flaky biscuits!
I love making this when fall comes around. It’s comforting and my whole family loves it. Plus it fills your home with the delicious aromas of chicken pot pie.
What is Chicken Pot Pie Casserole?
Chicken Pot Pie Casserole has a hearty chicken and veggie filling and is poured into a casserole dish and topped off with Pillsbury flaky biscuits. The veggies consist of carrots, celery, onion, peas and potatoes. The filling uses butter and flour to make a roux that helps thicken the filling. The flaky biscuits on top replace the pie crust that a traditional chicken pot pie has.
How to make Chicken Pot Pie Casserole
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 large onion, diced
- 3 large carrots, diced
- 3 stalks of celery, diced
- 1 cup of peas
- 3 medium red potatoes, diced and cooked to fork tender
- 2 cups of chicken stock
- 1 cup of whole milk
- ½ cup of unsalted butter
- ½ cup of flour
- 1 tube of pillsbury flaky biscuits
- Salt and pepper, to taste
- 2 tbsp of avocado oil
- 2 tsp dried thyme,
- 1 tbsp of parsley, minced (garnish on top after baking)
- 1 egg, beaten with 1 tbsp of water to make a egg wash
Directions:
- In a large pot over medium high heat, add the olive oil and wait a few minutes until it’s hot then add the chicken pieces and season with salt and pepper. Cook for about 5 to 6 minutes or until the chicken starts to develop some color.
- Add the chopped onions, carrots and celery into the pot and cook them with the chicken for about 5 to 7 minutes or until the veggies start to cook down and develop some color around the edges.
- Add the butter and stir until it completely melts, then add the flour and mix everything together and cook for about 1 minute to get rid of the raw flour taste.
- Slowly add the chicken stock and milk, constantly stirring. Add the thyme and bring it to a boil. Reduce the heat to low and let it cook for about 15 minutes. Meanwhile, preheat your oven to 350degrees f.
- Taste for seasoning and adjust if needed then add the peas and cooked potatoes. Let it cook for about 2 more minutes.
- In a casserole dish, pour all the filling in and even it out with the back of a spoon. Take your biscuits, split each one in half and start layering them on top of the filling.
- Brush the tops with egg wash and sprinkle with a little pepper. Cook in the preheated oven for about 20-24 mins minutes or until the top is golden brown.
- Let it sit for 20 minutes before serving. Garnish the top with fresh minced parsley. Enjoy!
# Tips
Make sure you give the oil enough time to heat up. Once your chicken hits the oil you should hear a good sizzle. This helps give them a good sear and color on them. Also lots of flavor to the finished dish.
When you add the flour make sure to stir the whole time at least for a minute. This makes sure you don’t get that raw flour taste in your finished product.
How did this recipe turn out for you?! I’d love to hear from you! Leave a comment. <3
Chicken Pot Pie Casserole
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- 1 large onion diced
- 3 large carrots diced
- 3 stalks of celery diced
- 1 cup of peas
- 3 medium red potatoes diced and cooked to fork tender
- 2 cups of chicken stock
- 1 cup of whole milk
- ½ cup of unsalted butter
- ½ cup of flour
- 1 tube of Pillsbury flaky biscuits
- salt and pepper to taste
- 2 tbsp of avocado Oil
- 2 tsp of dried thyme minced
- 1 tbsp of parsley minced
- 1 egg beaten with 1 tbsp of water to make a egg wash
Instructions
- In a large pot over medium high heat, add the olive oil and wait a few minutes until it’s hot then add the chicken pieces and season with salt and pepper. Cook for about 5 to 6 minutes or until the chicken starts to develop some color.
- Add the chopped onions, carrots and celery into the pot and cook them with the chicken for about 5 to 7 minutes or until the veggies start to cook down and develop some color around the edges.
- Add the butter and stir until it completely melts then add the flour and mix everything together and cook for about 1 minute to get rid of the raw flour taste.
- Slowly add the chicken stock and milk, constantly stirring. Add the thyme and bring it to a boil. Reduce the heat to low and let it cook for about 15 minutes. Meanwhile, preheat your oven to 350degrees f.
- Taste for seasoning and adjust with salt and pepper if needed. Add the peas and cooked potatoes. Let it cook for about 2 more minutes.
- In a casserole dish, pour all the filling in and even it out with the back of a spoon. Take your biscuits, split each one in half and start layering them on top of the filling.
- Brush the tops with egg wash and sprinkle with a little pepper. Cook in the preheated oven for about 20-24 minutes or until the top is golden brown.
- Let it sit for 20 minutes before serving. Garnish the top with fresh minced parsley. Enjoy!!
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