Can I use leftover or rotisserie chicken instead of fresh chicken breasts?

Absolutely! If you have cooked chicken on hand, simply skip the poaching step and add it to the filling at the end when adding the peas. It saves time and works perfectly.

How do I make sure the biscuit topping turns out fluffy and not tough?

The key is to use cold butter and mix the dough until it just comes together. Overmixing activates the gluten and makes the biscuits dense. Also, brushing the egg wash helps get a shiny, golden crust.

Can I prepare this casserole ahead of time?

Yes! You can make the filling up to 2 days in advance and keep it refrigerated. Just assemble with the biscuit topping right before you bake. Let the filling sit at room temperature for about 30 minutes before baking to help it cook evenly.

How do I adjust the filling consistency if it’s too thick or too thin?

It’s all about adding chicken broth gradually during simmering. If it feels too thick, add a little extra broth in small splashes. If too thin, let it simmer uncovered a bit longer to reduce and thicken. This way you control the sauce exactly to your liking.

Creamy Chicken Pot Pie Casserole | Comfort Food Favorite

Description

This Chicken Pot Pie Casserole is a comforting and hearty dish combining tender chicken, vegetables, and creamy filling topped with rustic biscuit dough baked to golden perfection. It’s a delightful twist on classic chicken pot pie that’s easier to prepare and perfect for family dinners.

Ingredients

Scale

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
1/3 cup flour
¾ cup heavy cream
1 chicken bouillon cube
1 large Yukon Gold potato
Salt and pepper to taste
¾ cup frozen peas

Biscuit Topping

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup cold butter (1 stick)
½ cup sour cream
¼ cup milk (any kind)

Egg Wash

1 egg, beaten
1 tablespoon milk

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Instructions

Make the Filling: Add chicken broth to a medium saucepan. Add chicken breasts and bring to a very gentle bubble, avoiding boiling to keep chicken tender. Cook for 15 minutes until cooked through. Remove chicken and let rest for 5-10 minutes, then shred or cut into cubes. Reserve broth by transferring it to a large measuring cup with a spout.
Sauté Vegetables and Herbs: Melt butter in a wide, high-walled skillet over medium heat. Add diced onions, carrots, and celery; sauté for 6 minutes until softened, stirring frequently. Add minced garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for 2 additional minutes, stirring to combine flavors.
Make the Roux: Stir in flour and cook continuously for 2 minutes to eliminate the raw flour taste.
Add Liquids: Gradually add 2 cups of reserved chicken broth in small splashes, stirring continuously to avoid lumps. Then add heavy cream in the same slow manner, followed by the chicken bouillon cube. Reduce heat to medium-low.
Prepare Potatoes: Peel potato and cut into ½-inch chunks for even cooking. Season lightly with salt and pepper. Add potatoes to the filling mixture.
Simmer Filling: Bring mixture to a boil, then reduce heat to a gentle simmer uncovered. Cook for about 20 minutes, stirring regularly to prevent sticking. Add additional chicken broth in small amounts as needed to adjust consistency, using all the broth for a creamy consistency. Potatoes should become fork tender.
Finish Filling: Add frozen peas and cooked shredded chicken to the simmering filling. Cook together for 3 minutes to heat through.
Assemble in Casserole Dish: Transfer filling into a lightly greased 9 x 13-inch casserole dish. The filling will thicken slightly as it stands.
Make Biscuit Topping: Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut cold butter into small cubes and use a pastry cutter or fork to mix until coarse crumbs form. Stir in sour cream and milk gently with a silicone spatula until just combined; do not overmix. Dough should remain crumbly.
Top Filling: Using small handfuls of biscuit dough, arrange pieces over the filling to mostly cover it, aiming for a rustic appearance rather than a smooth surface.
Apply Egg Wash: Whisk beaten egg with tablespoon of milk and brush this lightly over biscuit topping to promote browning.
Bake: Place casserole in the preheated oven and bake uncovered for 30 minutes until biscuit topping is golden brown and a toothpick inserted into the topping comes out clean. Filling should be hot and bubbly.
Cool and Serve: Let casserole cool for 5 minutes before serving for easier slicing and serving.

Notes

Make-Ahead: Prepare filling up to 2 days in advance and refrigerate in airtight container. Assemble topping and bake when ready to serve. Let refrigerated filling sit 30 minutes at room temperature before baking.
Chicken Options: Substitute 2 ½ lbs bone-in chicken for deeper flavor or use 3 cups leftover or rotisserie chicken without simmering in broth.
Filling Thickness: Simmering longer reduces and thickens filling. Adjust broth addition to reach your preferred consistency.
Potatoes: Use about ½ lb Yukon Gold potatoes. Russet potatoes can be used alternatively.
Storage: Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat well and maintain texture.

Nutrition

Serving Size: 1 serving (1/6th casserole)
Calories: 450 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 85 mg