Description
Creamy Chicken Pot Pie Casserole brings comfort straight from grandma’s kitchen with its rich, hearty flavors. Flaky pastry cradles tender chicken and velvety vegetables, promising a soul-warming meal that invites you to savor each comforting bite.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) boneless, skinless chicken breast, diced
Vegetables:
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cloves garlic, minced
Liquids and Thickeners:
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
- 1 package refrigerated biscuit dough (optional, for topping)
Instructions
- Prepare a large pot and warm olive oil (30 milliliters or ) over medium heat, ensuring the surface is evenly coated.
- Introduce diced chicken pieces to the heated oil, allowing them to transform into a golden-brown hue while stirring occasionally. Once cooked through, transfer the chicken to a separate plate.
- Utilize the same pot to sauté finely chopped onions, minced garlic, diced carrots, and chopped celery. Gently stir the vegetables for 3-4 minutes until they soften and release their aromatic essence.
- Dust the softened vegetables with all-purpose flour, meticulously stirring to ensure complete integration. Allow the mixture to cook for 1-2 minutes, eliminating any raw flour undertones.
- Slowly incorporate chicken broth (240 milliliters or ) and heavy cream (120 milliliters or ), whisking continuously to create a smooth, velvety consistency. Continue stirring until the sauce thickens and develops a luxurious texture.
- Reintroduce the golden-brown chicken to the pot, and fold in diced potatoes, green peas, and sweet corn kernels. Season generously with salt and freshly ground black pepper to enhance the flavors.
- Reduce heat and let the mixture simmer for 20-25 minutes, allowing the potatoes to become tender and the casserole to develop a rich, comforting consistency.
- Preheat the oven according to the biscuit package instructions, typically around 425°F (218°C).
- Transfer the aromatic chicken and vegetable mixture to a baking dish, creating an even layer. Carefully arrange prepared biscuits atop the filling, ensuring complete coverage.
- Bake in the preheated oven for 12-15 minutes or until the biscuits transform into a golden-brown, crispy masterpiece.
Notes
- Quick and easy one-pot meal that transforms classic chicken pot pie into a comforting casserole.
- Perfectly browns chicken first to lock in rich, deep flavors before building the creamy sauce.
- Layering vegetables and creating a roux ensures a thick, velvety texture without lumps.
- Simmering allows potatoes to become tender and helps ingredients meld together beautifully.
- Biscuit topping provides a crispy, golden contrast to the creamy chicken filling underneath.
- Make-ahead friendly dish that reheats well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg