Description
This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken simmered with vegetables in a creamy sauce, topped with a rustic biscuit crust baked to golden perfection. Perfect for a cozy family meal, it combines classic flavors with easy preparation and can be made ahead for convenience.
Ingredients
Scale
Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- 3/4 cup carrots, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- 3/4 cup heavy cream
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt and pepper to taste
- 3/4 cup frozen peas
Biscuit Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) cold butter
- 1/2 cup sour cream
- 1/4 cup milk (any kind)
Egg Wash
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Make the Filling: Add the chicken broth to a medium saucepan. Add the chicken breasts and bring to a very gentle bubble—avoid boiling to keep the chicken tender. Cook for 15 minutes or until fully cooked, then remove the chicken and let it rest for 5 to 10 minutes before shredding or cubing. Reserve the broth in a large measuring cup for later use.
- Sauté Vegetables and Herbs: In a wide, high-walled skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery, and soften them for about 6 minutes, stirring frequently. Then add the minced garlic, dried thyme, rosemary, parsley, ground sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook this mixture for 2 more minutes to release the flavors.
- Make the Roux: Sprinkle the flour over the vegetable and herb mixture, stirring continuously, and cook for 2 minutes to remove the raw flour taste.
- Add Liquids: Gradually add 2 cups of the reserved chicken broth, stirring constantly to avoid lumps. Follow with the heavy cream added in the same gradual manner. Stir in the chicken bouillon cube and reduce heat to medium-low.
- Prepare Potatoes and Simmer Filling: Peel the Yukon Gold potato and cut into 1/2-inch chunks. Lightly season the potato pieces with salt and pepper and add them to the filling mixture. Bring the liquid to a boil, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, stirring regularly to prevent sticking and to lift ingredients off the bottom. Add additional chicken broth in small splashes as needed to monitor the thickness to your preference. The filling will reduce and thicken as it simmers.
- Add Peas and Chicken: Once the potatoes are fork tender, stir in the frozen peas and shredded or cubed cooked chicken. Simmer everything together for 3 more minutes.
- Transfer to Casserole Dish: Pour the filling mixture into a lightly greased 9 x 13-inch casserole dish. The filling will continue to thicken as it stands.
- Make the Biscuit Topping: Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Cut the cold butter into small cubes and work it into the dry mixture using a pastry cutter or the back of a fork until it resembles coarse crumbs. Add the sour cream and milk, then stir gently with a silicone spatula just until combined. The dough should be crumbly—do not overmix.
- Top the Casserole: Using your hands, take small handfuls of the biscuit dough and arrange them over the filling to cover most of the surface. Aim for a rustic appearance rather than a perfectly smooth top.
- Apply Egg Wash: Whisk together the beaten egg and tablespoon of milk, then brush a light coat over the biscuit topping using a pastry brush to ensure a golden crust.
- Bake: Bake the casserole uncovered for 30 minutes or until the biscuit topping is golden brown, and the filling is hot and bubbly. A toothpick inserted into the biscuit topping should come out clean when done.
- Cool and Serve: Let the casserole cool for 5 minutes before serving to allow the filling to set slightly.
Notes
- Make-Ahead: Prepare the filling as directed and let it cool. Store in an airtight container in the refrigerator for up to 2 days. Mix the biscuit topping just before baking to keep leavening agents active. Allow the chilled filling to sit at room temperature for 30 minutes before assembling and baking.
- Chicken Options: You may substitute 2 1/2 pounds of bone-in chicken for deeper flavor or use 3 cups of leftover or rotisserie chicken, skipping the initial simmering step.
- Filling Consistency: Simmer longer for a thicker, more concentrated filling. Adding chicken broth gradually helps control sauce thickness.
- Potatoes: Use about 1/2 pound Yukon Gold potatoes. Russet potatoes can be used as an alternative but Yukon Gold is preferred for texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers reheat well.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
