Description
A creamy, comforting chicken pot pie casserole with tender chicken, vegetables, and a golden biscuit topping — the perfect cozy meal.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
2 medium carrots, diced
1 cup frozen peas
1 cup corn kernels
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup milk or cream
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon paprika
1 can refrigerated biscuits or 1 sheet puff pastry
1 egg, beaten
Instructions
1. Preheat oven to 400°F (200°C) and grease a casserole dish.
2. Sauté onion and carrots in butter and olive oil for 5 minutes. Add garlic.
3. Stir in flour, then gradually whisk in chicken broth and milk.
4. Add chicken, peas, corn, salt, pepper, thyme, and paprika. Simmer 5 minutes.
5. Pour mixture into baking dish and top with biscuits or puff pastry.
6. Brush with egg and bake for 25–30 minutes until golden and bubbly.
Notes
Use leftover chicken or turkey for convenience. Make it dairy-free by using olive oil and plant-based milk. Store up to 3 days or freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg