Description
This comforting Chicken Pot Pie Casserole features tender shredded chicken and vegetables simmered in a creamy herb-infused sauce, topped with a rustic, flaky biscuit crust baked to golden perfection. It’s an easy one-dish meal perfect for family dinners, offering rich flavors and hearty textures.
Ingredients
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 (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato, peeled and cut into ½-inch chunks
- Salt and pepper, to taste
- ¾ cup frozen peas
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, cut into small cubes
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg, beaten
- 1 tablespoon milk (for brushing)
Instructions
- Make the Filling: Add the chicken broth to a medium saucepan and gently simmer the chicken breasts for 15 minutes until cooked through. Remove the chicken, let rest, then shred or cube it. Reserve the broth.
- Sauté Vegetables: Melt butter in a wide, high-walled skillet over medium heat. Add onion, carrots, and celery; cook 6 minutes until softened. Stir in garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard; cook 2 more minutes.
- Make Roux and Add Liquids: Stir in flour and cook 2 minutes, stirring continuously. Gradually whisk in 2 cups reserved chicken broth in small splashes, followed by heavy cream and bouillon cube. Reduce heat to medium-low.
- Cook Potatoes: Add potato chunks seasoned with salt and pepper to the filling. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, stirring regularly, adding more chicken broth as needed to maintain a slightly thick, spoonable consistency.
- Add Chicken and Peas: Once potatoes are tender, stir in frozen peas and shredded chicken. Simmer for 3 additional minutes.
- Transfer Filling: Pour the filling into a lightly greased 9 x 13-inch casserole dish. It will thicken further as it cools slightly.
- Prepare the Topping: Preheat oven to 400°F. In a large bowl, combine flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until coarse crumbs form.
- Add Wet Ingredients: Stir in milk and sour cream gently with a silicone spatula until just combined; do not overmix. The dough should be crumbly and rustic.
- Top the Filling: Using small handfuls, drop the biscuit topping over the filling, covering most of the surface in a rustic pattern.
- Brush Topping: Whisk together egg and 1 tablespoon milk. Brush this mixture lightly over the biscuit topping for a golden finish.
- Bake: Bake uncovered for 30 minutes until the topping is golden, the filling is hot and bubbly, and a toothpick inserted into the topping comes out clean.
- Rest and Serve: Allow casserole to cool for 5 minutes before serving to let filling set slightly.
Notes
- Use gentle simmering to keep chicken tender and prevent toughness.
- Adjust consistency of filling with more chicken broth based on preference.
- Don’t overmix biscuit topping to keep it light and flaky.
- Smaller potato cubes ensure even cooking in the filling.
- Rustic biscuit placement creates a charming, homemade appearance.
