Description
Experience the ultimate comfort food with this simplified chicken pot pie casserole. By combining tender shredded poultry, garden-fresh vegetables, and a rich, creamy velouté sauce, this dish delivers classic flavor without the tedious work of traditional pie crusts. Using store-bought biscuit dough as a golden, flaky topping, this efficient one-pan bake ensures a satisfying meal perfect for busy families, prioritizing both consistency and minimal cleanup.
Ingredients
3 cups shredded chicken
2 cups frozen mixed vegetables
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 can refrigerated biscuit dough
1 teaspoon fresh thyme
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Melt the butter in a large skillet over medium heat until it foams.
Whisk in the flour and cook for two minutes to remove the raw flour taste.
Pour the chicken broth slowly into the skillet while whisking constantly to prevent lumps.
Stir in the heavy cream, fresh thyme, shredded chicken, and frozen mixed vegetables.
Simmer the mixture for 3-5 minutes until slightly thickened.
Transfer the filling into a baking dish.
Arrange the refrigerated biscuit dough pieces evenly over the top of the chicken mixture.
Bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbling.
Notes
Use leftover roast chicken or rotisserie breast for best results. Ensure the flour is fully cooked before adding broth to prevent a raw taste and ensure proper thickening. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg