Floral Pattern

Chicken Pot Pie Casserole


Servings: 8 servings 4 cups cooked chicken, shredded 6 Tbsp unsalted butter, plus 1/2 Tbsp more to brush biscuits 1 medium yellow onion, (1 cup chopped) 2 medium carrots, (1 cup) thinly sliced 8 oz white or brown mushrooms, (stems discarded), sliced 3 garlic cloves, minced 1/3 cup all-purpose flour 2 1/2 cups chicken stock 1/2 cup heavy cream 2 tsp fine sea salt, or to taste, plus kosher salt to garnish 1/4 tsp black pepper, plus more to garnish 1 cup frozen peas, do not thaw 1/4 cup parsley, finely chopped 10 homemade biscuits,

Preheat oven to 400 ̊F. Butter a 9×12 casserole dish. In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.


Add sliced mushrooms and minced garlic and saute another 3-5 minutes until mushrooms are softened. Add 1/3 cup flour and stir constantly for 2 minutes. 

Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.

Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).

Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.

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