Description

This Chicken Pot Pie Casserole combines the comforting flavors of a classic chicken pot pie with the ease of a casserole. Tender chicken breasts simmered in a savory broth with aromatic vegetables, fresh herbs, and a creamy sauce are topped with a flaky homemade biscuit crust. This hearty dish serves 6 and is perfect for a family dinner or casual gathering.

Ingredients

For the Filling

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 dried thyme
½ teaspoon dried rosemary
½ teaspoon dried parsley
¼ teaspoon ground sage
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
⅓ cup all-purpose flour
¾ cup heavy cream (can substitute half and half)
1 chicken bouillon cube
1 large Yukon Gold potato, peeled and diced
Salt and pepper, to taste
¾ cup frozen peas

For the Biscuit Topping

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup (1 stick) cold butter
½ cup sour cream
¼ cup milk (any kind)
1 egg, beaten (for egg wash)
1 tablespoon milk (for egg wash)

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Instructions

Cook the Chicken and Vegetables: In a large pot, combine the chicken breasts and chicken broth. Bring to a boil, then reduce heat to simmer for about 15-20 minutes, or until chicken is cooked through. Remove chicken and shred once cooled. Reserve the broth.
Sauté Aromatics: In a separate large skillet over medium heat, melt butter. Add finely diced onion, celery, and carrots. Cook until softened, about 5-7 minutes. Add minced garlic, dried thyme, rosemary, parsley, ground sage, and black pepper. Stir for 1 minute until fragrant.
Make the Filling Sauce: Sprinkle flour over the softened vegetables and stir well to coat. Gradually add reserved chicken broth while whisking constantly to avoid lumps. Add chopped potato and chicken bouillon cube. Bring to a simmer and cook until potatoes are tender and sauce thickens. Stir in Worcestershire sauce, Dijon mustard, heavy cream, shredded chicken, and frozen peas. Adjust salt and pepper to taste. Remove from heat.
Prepare the Biscuit Topping: Preheat oven to 375°F (190°C). In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in sour cream and milk until just combined to form a dough.
Assemble the Casserole: Pour the chicken filling into a greased 9×13 inch casserole dish. Drop spoonfuls of biscuit dough over the top, spreading gently to cover most of the filling but allowing gaps for steam to escape.
Apply Egg Wash and Bake: In a small bowl, whisk the beaten egg with 1 tablespoon milk. Brush the biscuit topping gently with the egg wash for a golden crust. Bake uncovered for 40-45 minutes, or until the topping is golden brown and cooked through.
Rest and Serve: Allow the casserole to rest for 5-10 minutes before serving. This helps the filling settle and makes serving easier. Enjoy this warm, comforting dish as a complete meal.

Notes

You can substitute bone-in chicken thighs for breasts if preferred; adjust cooking time accordingly.
The biscuit topping can be replaced with puff pastry if you want a flakier crust.
Use low-sodium chicken broth to control salt content.
For a lighter version, substitute heavy cream with half and half or whole milk, but the sauce may be less rich.
Ensure the biscuit dough is cold and not over-mixed for a flaky topping.