Chicken Pot Pie Variations
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If chicken pot pie excites you but pie crust intimidates you, then you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with buttery biscuits for that tantalizing golden brown finish. In a little more than an hour, you’ll have a crowd-pleasing casserole on your hands—no pie crust required. Here’s how to make it the best it can be:
What People Are Saying:
“Delicious as is! Made exact to recipe and my husband and kids all loved it!” - Chelham22
“We have made this a couple of times, exactly as the recipe describes but minus the peas. It is fantastic and so easy to make!! Love, love, love!” - Jenene
This casserole is all about ease. After preheating the oven to 375º, melt butter in a large skillet over medium-high heat. Add your diced carrots, celery, onion, thyme, and salt to the skillet, and cook until softened. This should take around 5 to 7 minutes—make sure you are stirring often! Once softened, and the flour, and stir to fully coat the vegetables. After cooking for a couple minutes more, add the milk, broth, mustard, garlic powder, and even more salt. Whisk to combine, then increase the heat to bring the mixture to a boil. Once boiling, immediately reduce the heat to a medium so the mixture can simmer. Let simmer, stirring often, until it has visibly thickened. This should take around 3 to 5 minutes. Once thickened, fold in the chicken and peas. Give it a taste, and add more salt as needed.
Once your mixture is to your liking, transfer it to a baking dish. Grab your biscuits, separate them, then arrange on top of the filling. Give the entire dish a good sprinkle of salt and pepper, then bake.
Bake until the filling is bubbling, and the biscuits are golden and risen. This should take around 22 to 25 minutes, but depending on the size of your biscuits, they may need longer in the oven. Once done, let the casserole cool for around 5 minutes before serving.
The full list of ingredients and instructions can be found in the recipe below.
If you have any leftovers, store in the fridge in an airtight container for around 3 days. Keep in mind that as time goes on, the biscuits will start to lean more on the soggy side. For the crispiest biscuit topping possible, enjoy this casserole the day of, or separate the biscuits after cooking.
butter
medium carrots, diced (about 1 1/2 cups)
stalks celery, diced (about 1 1/2 cups)
large yellow onion, diced (about 1½ cups)
chopped fresh thyme
kosher salt, divided
freshly ground black pepper
all-purpose flour
whole milk
low-sodium chicken broth
Dijon mustard
garlic powder
cooked shredded chicken
frozen peas
(16.3-ounce tube) biscuit dough
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