Classic Chicken Pot Pie Casserole
ID: c7a51e18...
This comforting and cozy Chicken Pot Pie Casserole features a creamy, rich chicken and vegetable filling loaded with carrots, peas, and mushrooms. Instead of a traditional pie crust, it is topped with incredibly flaky, tall, and soft homemade biscuits that bake directly over the filling.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Sauté onions, carrots, mushrooms, and garlic in butter, then thicken with flour, chicken stock, and heavy cream to create the filling base. → Stir shredded chicken, frozen peas, and parsley into the hot sauce, then transfer the mixture to a buttered baking dish. → Prepare the quick biscuit dough by cutting cold butter into dry ingredients, adding half-and-half, and folding to create layers. → Cut the dough into round biscuits and arrange them on top of the warm chicken filling. → Bake at 400°F for 25-28 minutes until bubbly and golden, then brush the baked biscuits with melted butter.
Cooking Steps
Brief Cooking Order
Sauté onions, carrots, mushrooms, and garlic in butter, then thicken with flour, chicken stock, and heavy cream to create the filling base. → Stir shredded chicken, frozen peas, and parsley into the hot sauce, then transfer the mixture to a buttered baking dish. → Prepare the quick biscuit dough by cutting cold butter into dry ingredients, adding half-and-half, and folding to create layers. → Cut the dough into round biscuits and arrange them on top of the warm chicken filling. → Bake at 400°F for 25-28 minutes until bubbly and golden, then brush the baked biscuits with melted butter.
Introduction
This comforting and cozy Chicken Pot Pie Casserole features a creamy, rich chicken and vegetable filling loaded with carrots, peas, and mushrooms. Instead of a traditional pie crust, it is topped with incredibly flaky, tall, and soft homemade biscuits that bake directly over the filling.
Step 1
Preheat your oven to 400°F (200°C) and generously butter a 9x13-inch casserole dish.
Step 2
Prep all your vegetables: peel and thinly slice the carrots, finely chop the onion, slice the mushrooms, and mince the garlic.
Step 3
Place a Dutch oven or heavy pot over medium heat and melt 6 tablespoons of butter. Add the chopped onions and sliced carrots, then sauté for about 8 minutes until softened.
Step 4
Add the sliced mushrooms and minced garlic to the pot, and sauté for another 5 minutes until the mushrooms are soft and tender.
Step 5
Sprinkle 1/3 cup of flour over the vegetables and stir constantly for 1.5 to 2 minutes to cook out the raw flour taste.
Ingredients List
Important Notes
Make sure your butter and half-and-half for the biscuits are ice-cold. Cold butter is key to achieving flaky, tall biscuits.
When cutting the biscuits, push the cutter straight down into the dough and pull it straight up. Do not twist the cutter, as twisting seals the edges of the dough and prevents the biscuits from rising properly.
Using rotisserie chicken is a great time-saver that keeps the meat tender and perfectly shredded for the filling.
Putting the biscuits on top of a warm filling helps the bottoms of the biscuits cook through quickly and prevents them from becoming soggy.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...