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–+ servings

Pot Pie Casserole

CasseroleChickenDiner-Style
Time :55 minutes
Yield :8 servings
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It's a Pot Pie Casserole! It's just as simple and heartwarming as it sounds! A creamy, savory, chicken and vegetable filling with all the richness you're hoping for, with a buttery and flaky biscuit topping! It's the essence of a homemade chicken pot pie in casserole form, making it easier to share! That's how you make wonderful memories: by serving Pot Pie Casserole!
It's a Pot Pie Casserole! It's just as simple and heartwarming as it sounds! A creamy, savory, chicken and vegetable filling with all the richness you're hoping for, with a buttery and flaky biscuit topping! It's the essence of a homemade chicken pot pie in casserole form, making it easier to share! That's how you make wonderful memories: by serving Pot Pie Casserole!

Ingredients

For the filling:

  • 1/3 cup butter cubed
  • 1 1/2 cups fresh mushrooms sliced
  • 2 medium carrots sliced
  • 1/2 medium onion chopped
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup 2% milk
  • 4 cups chicken cubed and cooked
  • 1 cup frozen peas
  • 1 (2-ounce) jar diced pimientos drained
  • 1/2 teaspoon salt

For the biscuit topping:

  • 2 cups all-purpose flour plus more, to taste, for dusting a work surface and a biscuit cutter
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter cold and cubed
  • 2/3 cup 2% milk

Directions

  • Preheat the oven to 400 degrees F.
  • Grease a 7x11-inch baking dish.
  • In a large saucepan, heat 1/3 cup of the butter over medium heat.
  • Add the mushrooms, the carrots, and the onion and cook, stirring, until tender, about 5 minutes.
  • Stir in 1/4 cup of the flour until blended and the raw flour smell disappears, about 1 minute.
  • Gradually stir in the broth and 1 cup of the milk.
  • Bring the mixture to a boil, stirring constantly.
  • Cook and stir until thickened, about 2 minutes.
  • Stir in the chicken, the peas, the pimientos, and 1/2 teaspoon of the salt and cook until heated through.
  • Transfer the mixture to the prepared baking dish.
  • In a large bowl, whisk 2 cups of the remaining flour, the baking powder, the sugar, the remaining salt, and the cream of tartar.
  • Cut the remaining cold butter into the mixture until it resembles coarse crumbs.
  • Add the remaining milk to the mixture and stir until just moistened.
  • Using the extra flour, lightly dust a work surface and turn the dough out onto it.
  • Knead the dough gently, about 10 times.
  • Pat or roll the dough to 1/2-inch thickness.
  • Using the extra flour, lightly flour a 2 1/2-inch biscuit cutter, and then cut the dough.
  • Place the biscuits over the chicken mixture.
  • Bake, uncovered, until the biscuits are golden-brown, about 15-20 minutes.
  • Serve.
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