American · Comfort Food
This easy and super-hearty chicken pot pie casserole is an instant classic. Skip the fuss of making a crust, and simply top your chicken pot pie with biscuits!
This easy and super-hearty chicken pot pie casserole is an instant classic. Skip the fuss of making a crust, and simply top your chicken pot pie with biscuits!
Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas. Taste and add more salt as needed.
Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.
