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Ultra close-up macro of bubbling chicken pot pie casserole with golden buttermilk biscuits

Chicken Pot Pie Casserole with Biscuits

Flaky golden-brown buttermilk biscuits baked over a rich, velvety chicken cream sauce filled with tender shredded chicken, sweet peas, and carrots. The ultimate cozy one-pan dinner ready in under 40 minutes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

Velvety Chicken Pot Pie Filling
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, finely chopped
  • 3 cloves fresh garlic, finely minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken bone broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 cups cooked chicken breast, shredded or diced
  • 1 cup frozen sweet peas
  • 1 tsp fresh thyme leaves, finely chopped
  • 1/2 tsp poultry seasoning
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
Flaky Biscuit Topping & Garnish
  • 1 can (16.3 oz) refrigerated flaky buttermilk biscuits (cut into quarters)
  • 2 tbsp unsalted butter, melted (for brushing)
  • 1 tbsp fresh flat-leaf parsley, finely chopped

Method
 

Preparation & Baking Steps
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic or glass baking dish with cooking spray or butter.
  2. Melt 4 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until tender-crisp. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour evenly over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour flavor.
  4. Slowly pour in the chicken broth while whisking continuously. Add the whole milk and heavy cream. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened into a velvety gravy.
  5. Fold in the shredded chicken, frozen sweet peas, fresh thyme, poultry seasoning, sea salt, and black pepper. Stir well and remove from heat.
  6. Transfer the warm filling into the prepared 9x13-inch baking dish, spreading it into an even layer.
  7. Open the biscuit dough and cut each biscuit round into quarters (or leave whole). Arrange the biscuit pieces evenly across the top of the filling.
  8. Bake uncovered at 375°F (190°C) for 22 to 25 minutes, until the filling is bubbling vigorously and biscuit tops are puffed, flaky, and deeply golden brown.
  9. Remove from oven, brush the warm biscuits immediately with melted butter, and sprinkle with fresh parsley. Let rest 5 minutes before serving hot.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 38gProtein: 32gFat: 22gSaturated Fat: 11gCholesterol: 105mgSodium: 780mgPotassium: 480mgFiber: 3gSugar: 5gVitamin A: 2800IUVitamin C: 12mgCalcium: 140mgIron: 3.2mg

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