Chicken Pot Pie Casserole with Biscuits
A comforting and hearty casserole combining tender chicken, vegetables, and flaky biscuits for a satisfying meal.
Ingredients
Main ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (diced)
- 2 celery ribs celery (diced)
- 3 cloves garlic (minced)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 1 tsp The Spice Girl Kitchen French or Italian Seasoning
- ¼ tsp smoked paprika (optional, adds warmth)
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth (warmed)
- 1 cup whole milk (or half-and-half for creamier texture)
- 3 cups cooked chicken (shredded (rotisserie or leftover))
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp chopped fresh parsley
Biscuits ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter (cubed)
- 1 cup buttermilk (plus 1 Tbsp more if dough feels dry)
Shortcut option
- 1 can refrigerated Pillsbury Grands biscuits (16 oz can, optional)
Instructions
- Preheat oven to 400°F (200°C). In a large skillet, melt butter and heat oil, then sauté onions, carrots, celery, and garlic until tender.
- Stir in flour, cook for 1-2 minutes, then gradually add chicken broth and milk, simmering until thickened. Add cooked chicken, peas, corn, seasonings, and parsley. Transfer to a baking dish.
- Prepare biscuit dough by mixing flour, baking powder, baking soda, salt, and cold butter until crumbly. Stir in buttermilk until just combined.
- Drop spoonfuls of biscuit dough over the chicken mixture. Bake for 20-25 minutes until biscuits are golden brown.
Notes
For a shortcut, use refrigerated biscuits directly on top of the filling before baking.