Description
This Chicken Pot Pie Casserole has the BEST filling made from scratch. It’s topped with a homemade biscuit crust and baked to cozy perfection for a delicious family dinner.
Ingredients
Scale
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion (finely diced)
- 2 ribs celery (diced)
- ¾ cup carrots (diced)
- 3 cloves garlic (minced)
- ½ teaspoon EACH: dried thyme, rosemary, parsley
- ¼ teaspoon EACH: ground sage, black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- ¾ cup heavy cream (can sub half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt/pepper
- ¾ cup frozen peas
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (or 1 stick) cold butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg (beaten)
- 1 tablespoon milk
Instructions
- Add the chicken broth to a medium saucepan. Add the chicken and bring it to a very gentle bubble. Cook for 15 minutes, or until cooked through. Let it rest for 5-10 minutes, then shred or cut into cubes. Transfer the broth to a large measuring cup with a spout for later use.
- Melt the butter in a wide, high-walled skillet over medium heat. Add the onions, carrots and celery and soften for 6 minutes, stirring frequently. Add the garlic, thyme, rosemary, parsley, sage, pepper, Worcestershire sauce, and Dijon and cook for 2 minutes.
- Add the flour and cook for 2 minutes, stirring continuously.
- Add 2 cups of the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner, followed by the bouillon cube. Reduce heat to medium-low.
- Peel the potatoes and cut into ½ -inch chunks. Season lightly with salt and pepper and add them to the filling. Bring the liquid to a boil, then reduce to a simmer.
- Submerge the potatoes in the liquid and simmer gently for about 20 minutes, uncovered. Stir regularly to lift any ingredients settling to the bottom. Add more chicken broth in small splashes throughout cooking to control the consistency of the filling.
- Once the potatoes are fork tender, add the peas and cooked chicken and simmer for 3 more minutes.
- Transfer to a lightly greased 9 x 13-inch casserole dish. It will thicken a little more upon standing.
- Preheat oven to 400° F.
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Cut the cold butter into small cubes and add it to the bowl with the dry ingredients. Use a pastry cutter or the back of a fork to work it until coarse crumbs form.
- Add the milk and sour cream. Use a silicone spatula to gently stir until just combined.
- Take small handfuls of the dough and arrange it over the filling, covering up most of the top.
- Whisk together the egg and the milk and use a pastry brush to brush a light layer over the top.
- Bake uncovered for 30 minutes, until the top is golden, the filling is hot and bubbly, and a toothpick comes out clean when inserted into the biscuit topping.
- Let cool for 5 minutes prior to serving.
Notes
- Use fresh herbs for better flavor.
- Chicken can be cooked in advance.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 689 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 115 mg
Keywords: Chicken Pot Pie Casserole, Comfort Food, Family Dinner