Chicken Pot Pie Casserole
This chicken pot pie casserole is made with chicken, a variety of veggies, a creamy roux and topped with Pillsbury flakey biscuits
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!!