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Cozy Old-Fashioned Chicken and Biscuit Pot Pie Casserole

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A comforting and easy-to-make casserole featuring creamy chicken filling topped with flaky homemade biscuits, perfect for cozy dinners and family meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup frozen peas
  • 1/2 cup celery, finely chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 1/2 cups chicken broth
  • 1/2 cup whole milk or cream (use dairy-free milk if needed)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)

Instructions

  1. Prepare the Chicken Filling: In a skillet, melt 4 tablespoons unsalted butter over medium heat. Add diced onion, celery, and carrots. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Sprinkle the flour evenly over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste.
  3. Gradually whisk in the chicken broth, making sure no lumps form. Then add the milk or cream. Bring the mixture to a gentle simmer; it should thicken to a creamy sauce after a few minutes.
  4. Mix in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Stir well and remove from heat.
  5. Make the Biscuit Topping: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  6. Add the cold cubed butter. Using fingers or a pastry cutter, quickly blend the butter into the flour until the mixture looks like coarse crumbs.
  7. Pour in the buttermilk and gently stir until just combined. The dough should be soft but not sticky. Avoid overmixing.
  8. Assemble the Casserole: Preheat oven to 375°F (190°C). Pour the chicken filling into the casserole dish, spreading evenly.
  9. Drop spoonfuls of biscuit dough over the filling, covering as much surface as possible but leaving small gaps for steam to escape.
  10. Bake for about 25-30 minutes until the biscuit topping is golden brown and cooked through, and the filling is bubbling around the edges.
  11. Let the casserole cool for 5-10 minutes before serving to allow the filling to thicken and make scooping easier.

Notes

If biscuits brown too quickly, cover loosely with foil halfway through baking. If filling is too thick, add a splash of broth or milk to loosen. Use cold butter for flaky biscuits and avoid overmixing biscuit dough. Leftover casserole reheats well; cover with foil and heat at 350°F for 20 minutes. Can freeze unbaked casserole for up to 2 months.

Nutrition

Keywords: chicken casserole, pot pie, biscuit topping, comfort food, easy dinner, homemade casserole, creamy chicken, old-fashioned recipe

Find it online: https://twirltaste.com/cozy-old-fashioned-chicken-and-biscuit-pot-pie-casserole-recipe-easy-and-homemade/