Description
This Cheddar Biscuit Chicken Pot Pie Casserole is a creamy and comforting twist on a classic chicken pot pie. Featuring a savory chicken and vegetable filling topped with quick and easy cheddar drop biscuits, this casserole is perfect for a satisfying weeknight dinner ready in 40 minutes.
Ingredients
Units
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For the 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
For the Biscuits:
- 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 Melted Butter
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9x13 inch baking dish or spray it with non-stick cooking spray and set it aside.
- Make the Filling Base: In a large pot over medium heat, melt the butter. Add the chopped onions and minced garlic, cooking for 2-3 minutes until they become slightly soft. Whisk in the flour and allow it to cook for 1-2 minutes to eliminate the raw flour taste.
- Thicken the Filling: Gradually whisk in the chicken broth and milk into the flour mixture. Continue whisking constantly for 2-3 minutes until the mixture bubbles and thickens into a creamy sauce.
- Add Ingredients to Filling: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme until everything is evenly combined.
- Bake the Filling: Pour the filling into the prepared baking dish and bake in the preheated oven for 15 minutes. This helps set the filling before adding the biscuit topping.
- Prepare the Biscuits: In a large bowl, mix together the all-purpose flour, baking powder, salt, garlic powder, melted butter, and milk. Stir in the shredded cheddar cheese until combined.
- Top with Biscuits: Remove the casserole from the oven. Using a 1/4 cup measuring cup, quickly drop the cheddar biscuit dough evenly over the hot filling.
- Bake Biscuits: Return the casserole to the oven and bake for another 15 minutes until the biscuits are cooked through and golden on top.
- Optional Biscuit Topping: If using, whisk together melted butter, garlic powder, and fresh chopped parsley. Brush this mixture over the tops of the hot biscuits for extra flavor and shine.
- Serve: Serve the chicken pot pie casserole immediately while warm and enjoy!
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and verify that the baking powder is gluten-free.
- The filling can be made a day ahead and refrigerated; just bring to room temperature before assembling and baking.
- Use leftover cooked chicken or rotisserie chicken to save time.
- Frozen mixed vegetables can be replaced with fresh vegetables like peas, carrots, and corn if preferred.
- Brush the optional biscuit topping quickly after baking to prevent it from soaking in and to retain its flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
