If chicken pot pie excites you but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with buttery biscuits for that tantalizing golden brown finish.
Ingredients
- 4 tbsp.
butter
- 3
medium carrots, diced (about 1 1/2 cups)
- 3
stalks celery, diced (about 1 1/2 cups)
- 1
large yellow onion, diced (about 1½ cups)
- 1 tsp.
chopped fresh thyme
- 1 tsp.
kosher salt, divided
- 1/2 tsp.
freshly ground black pepper
- 4 tbsp.
all-purpose flour
- 2 c.
whole milk
- 1 c.
low-sodium chicken broth
- 1 tbsp.
Dijon mustard
- 1/2 tsp.
garlic powder
- 4 c.
cooked shredded chicken
- 1 c.
frozen peas
- 1
(16.3-ounce tube) biscuit dough
Description
- Step 1Preheat 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 .
- Step 2Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
- Step 3Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.
