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Easy Chicken Pot Pie Casserole

Chicken Pot Pie Casserole
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Bake a cozy Chicken Pot Pie Casserole This easy comfort food recipe is familyapproved and ready in 45 minutes tested in my Texas kitchen Get the recipe

Ingredients

Scale
  • 4 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 cups cooked chicken, shredded
  • 1 (10 ounce) package frozen peas and carrots
  • 1 (12 ounce) can refrigerated biscuit dough
  • 1 egg, beaten

Instructions

  • Sauté the Vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the thyme and rosemary during the last minute of cooking.
  • Make the Roux. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  • Add the Broth and Cream. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the heavy cream. Season with salt and pepper to taste. Continue to simmer until the sauce has thickened, about 5-7 minutes.
  • Combine the Ingredients. Stir in the cooked chicken and frozen peas and carrots. Mix well to combine.
  • Assemble the Casserole. Pour the chicken mixture into a greased 9×13 inch baking dish. Arrange the biscuit dough on top of the filling, slightly overlapping each biscuit.
  • Bake the Casserole. Brush the tops of the biscuits with the beaten egg. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Notes

This Chicken Pot Pie Casserole recipe is easy, even on weeknights. It delivers all the cozy goodness of a traditional pot pie, but with a fraction of the effort. Quick, kid-approved, and make-ahead friendly!

Find it online: https://familiesrecipes.com/chicken-pot-pie-casserole/