Description
A cozy and comforting Chicken Pot Pie Casserole with Biscuit Crumbles featuring creamy chicken filling, tender vegetables, and a golden, flaky biscuit topping. Perfect for weeknights or family gatherings when you crave something warm and homemade.
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 can (16 oz) refrigerated biscuit dough, cut into small pieces
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt butter and sauté onions until soft. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth and thickened.
- Season with salt, pepper, and thyme. Add chicken and mixed vegetables, stirring until evenly coated.
- Pour filling into the prepared baking dish and spread evenly.
- Scatter biscuit dough pieces over the filling to create a crumbly topping.
- Bake for 25–30 minutes until biscuits are golden brown and the filling is bubbling.
- Let cool slightly, garnish with parsley, and serve warm.
Notes
- Brush biscuits with melted butter before baking for extra golden color.
- Use rotisserie chicken for a faster version.
- Freeze the filling separately and top with biscuits just before baking for a make-ahead option.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg