Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy, comforting, and easy-to-make dinner. Featuring a savory chicken and vegetable pot pie filling topped with cheddar drop biscuits, this casserole combines the flavors of classic pot pie with the convenience of a baked dish, ready in just 40 minutes.
Ingredients
Units
Scale
Pot Pie Filling
- 3 Tablespoons Butter
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 1/3 cup Flour
- 2 cups Chicken Broth
- 1 1/2 cups Milk
- 2 cups Shredded Cooked Chicken
- 2 cups Frozen Mixed Vegetables
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Thyme
Biscuit Topping
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 cup Melted Butter (1 Stick)
- 1 cup Milk
- 1 1/2 cups Shredded Cheddar Cheese
Optional Biscuit Topping
- 3 Tablespoons Butter, Melted
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9x13 inch baking dish or spray it with non-stick cooking spray and set aside.
- Make the Filling: In a large pot over medium heat, melt the butter. Add the chopped onions and minced garlic and cook for 2-3 minutes until slightly soft. Whisk in the flour and cook for 1-2 minutes to form a roux.
- Combine Liquids and Thicken: Gradually whisk the chicken broth and milk into the roux. Continue whisking constantly for 2-3 minutes until the mixture bubbles and thickens.
- Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme until well combined.
- Bake the Filling: Pour the filling into the prepared baking dish. Place it in the oven and bake for 15 minutes to heat through.
- Prepare the Biscuits: While the filling bakes, in a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in the shredded cheddar cheese until evenly combined.
- Add Biscuits on Top: Remove the casserole dish from the oven. Quickly use a 1/4 cup measuring cup to drop the cheddar biscuit batter evenly on top of the filling.
- Bake the Casserole: Return the casserole to the oven and bake for an additional 15 minutes, or until the biscuits are cooked through and golden brown.
- Optional Biscuit Topping: If desired, whisk together melted butter, garlic powder, and chopped parsley in a small bowl. Brush this over the biscuit tops for added flavor and shine.
- Serve: Serve the casserole immediately while warm and enjoy this comforting meal.
Notes
- Use cooked rotisserie or leftover chicken to save time on shredding.
- Frozen mixed vegetables can be substituted with fresh vegetables like diced carrots, peas, and corn if desired.
- For a dairy-free version, substitute butter and milk with plant-based alternatives and use a dairy-free cheese.
- Biscuits can be spaced slightly apart if you prefer a less dense biscuit topping.
- Make sure to whisk the flour mixture well to avoid lumps and ensure a creamy filling.
- Let the casserole rest 5 minutes after baking to allow the filling to set slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
