Description

This Cozy Chicken Pot Pie Casserole With Herby Biscuits combines succulent chicken and fresh vegetables in a creamy sauce, topped with flavorful herby biscuits. Perfect for a comforting dinner that’s easy to prepare and loved by all.

Ingredients

Scale

3 cups carrots, peeled and chopped
1 cup celery, chopped
2 cups peeled and cubed potatoes
1 lb chicken breast, cut into 1/2 to 1 inch cubes
1/3 cup salted butter
1/3 cup white onion, diced
4 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp celery seed
1 tsp dried parsley
1/4 cup all-purpose flour
1 1/2 cup chicken stock, warmed
1 1/4 cup whole milk, warmed
3/4 cup frozen peas
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp dried parsley
1 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp onion powder
2 tsp garlic powder
5 tbsp salted butter, melted
1 1/3 cups whole milk

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Instructions

Preheat the oven to 375°F.
Grease a 9×13 casserole dish with cooking spray or butter.
In a medium saucepan, combine carrots, celery, potatoes, and chicken cubes with about 4 cups water. Bring to a boil for 1 minute, then cover and simmer on medium heat until the vegetables are soft, about 10-15 minutes. Note: It may foam during the first few minutes.
Drain the vegetable and chicken mixture, add the peas, and set aside.
While the vegetables are cooking, heat a large frying pan over medium-low heat.
Melt butter in the pan, then add the onion. Cook until softened, about 5 minutes.
Stir in garlic, salt, pepper, celery seed, and parsley; cook for an additional 2 minutes, stirring frequently.
Sprinkle the butter mixture with flour, whisking slowly for 3 minutes.
Gradually whisk in the warmed chicken stock and whole milk, stirring constantly until well combined.
Increase the heat to medium and whisk while cooking for 5 minutes, letting it thicken.
Combine the cooked vegetables and chicken in the greased casserole dish.
Pour the warm sauce over the vegetables and chicken, gently stirring to mix.

Notes

For a richer flavor, consider using homemade chicken stock.
Feel free to customize the vegetables according to your preference.
Make sure to keep the sauce warm before pouring it over the dish.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 950mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 100mg