Description
Cheddar Biscuit Chicken Pot Pie Casserole is a creamy, comforting dish that combines tender shredded chicken and mixed vegetables in a rich sauce, topped with quick and easy cheddar drop biscuits. Ready in 40 minutes, this satisfying casserole offers the best of classic chicken pot pie flavors with less fuss, perfect for a cozy dinner.
Ingredients
Units
Scale
For the Pot Pie Filling:
- 3 Tablespoons Butter
- 1 Small Onion, Chopped
- 2 Cloves Garlic, Minced
- 1/3 cup Flour
- 2 cups Chicken Broth
- 1 1/2 cups Milk
- 2 cups Shredded Cooked Chicken
- 2 cups Frozen Mixed Vegetables
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Thyme
For the Biscuits:
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 cup Melted Butter (1 Stick)
- 1 cup Milk
- 1 1/2 cups Shredded Cheddar Cheese
Optional Biscuit Topping:
- 3 Tablespoons Melted Butter
- 1/2 Teaspoon Garlic Powder
- 1 Tablespoon Fresh Chopped Parsley
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly oil a 9x13 inch baking dish or spray it with non-stick cooking spray, then set it aside.
- Cook Aromatics and Make Roux: Melt the butter in a large pot over medium heat. Add the chopped onions and minced garlic, cooking for 2 to 3 minutes until they soften slightly. Whisk in the flour and cook for another 1 to 2 minutes to form a roux.
- Add Liquids and Thicken Sauce: Gradually whisk the chicken broth and milk into the roux mixture. Continue whisking constantly for 2 to 3 minutes as the sauce bubbles and thickens.
- Combine Filling Ingredients: Stir in the shredded cooked chicken, frozen mixed vegetables, salt, pepper, and thyme into the thickened sauce. Mix well to create the filling.
- Bake Filling: Pour the prepared filling into the baking dish and bake uncovered in the preheated oven for 15 minutes.
- Prepare Biscuit Dough: In a large bowl, combine all-purpose flour, baking powder, salt, garlic powder, melted butter, and milk. Stir until just combined, then fold in the shredded cheddar cheese.
- Top Filling with Biscuits: Remove the casserole dish from the oven. Using a 1/4 cup measuring cup, quickly drop spoonfuls of the cheddar biscuit dough evenly over the top of the hot filling.
- Bake Biscuits and Casserole: Return the casserole to the oven and bake for an additional 15 minutes, or until the biscuits are cooked through and golden brown.
- Optional Biscuit Topping: If desired, mix melted butter, garlic powder, and chopped parsley. Brush this mixture over the warm biscuits immediately after baking for extra flavor.
- Serve: Serve the casserole immediately while hot for the best texture and taste.
Notes
- Use cooked leftover chicken or rotisserie chicken for convenience and to save time.
- Frozen mixed vegetables can be replaced with fresh diced vegetables if preferred, but blanch them briefly to maintain texture.
- For dairy-free or low-fat options, substitute milk with unsweetened almond milk and use a light butter or oil alternative.
- Make sure the biscuits are placed evenly and quickly to ensure uniform rising and cooking.
- This casserole can be assembled ahead of time and baked when ready; just add a few extra minutes to the cooking time if chilled.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated covered in the oven to retain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg
