Name: Chicken Pot Pie Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 tbsp. butter -; 3 medium carrots, diced (about 1 1/2 cups) -; 3 stalks celery, diced (about 1 1/2 cups) -; 1 large yellow onion, diced (about 1½ cups) -; 1 tsp. chopped fresh thyme -; 1 tsp. kosher salt, divided -; 1/2 tsp. freshly ground black pepper -; 4 tbsp. all-purpose flour -; 2 c. whole milk -; 1 c. low-sodium chicken broth -; 1 tbsp. Dijon mustard -; 1/2 tsp. garlic powder -; 4 c. cooked shredded chicken -; 1 c. frozen peas -; 1 (16.3-ounce tube) biscuit dough -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Pot Pie Casserole

1. 4 tbsp. butter -

2. 3 medium carrots, diced (about 1 1/2 cups) -

3. 3 stalks celery, diced (about 1 1/2 cups) -

4. 1 large yellow onion, diced (about 1½ cups) -

5. 1 tsp. chopped fresh thyme -

6. 1 tsp. kosher salt, divided -

7. 1/2 tsp. freshly ground black pepper -

8. 4 tbsp. all-purpose flour -

9. 2 c. whole milk -

10. 1 c. low-sodium chicken broth -

11. 1 tbsp. Dijon mustard -

12. 1/2 tsp. garlic powder -

13. 4 c. cooked shredded chicken -

14. 1 c. frozen peas -

15. 1 (16.3-ounce tube) biscuit dough -

How to cook deliciously - Chicken Pot Pie Casserole

1. Stage

Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas. Taste and add more salt as needed.

2. Stage

Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.

3. Stage

Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.