Chicken Pot Pie Casserole
This chicken pot pie casserole is comfort food at its best! It's an easy recipe, made completely from-scratch and so full of delicious flavor!
Servings: 1 Cup
for the biscuits
- 2 cups flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter cut into pieces
- 3/4 cup buttermilk or milk plus a splash of vinegar
for the creamy chicken mixture:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 2 cups shredded cooked chicken I used rotisserie
- 1 package frozen mixed vegetables
- salt and pepper to taste
To Make the Biscuits -
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter and cut in using a pastry cutter or two knives, until the butter is about pea-sized and smaller.
Add the buttermilk and mix until just combined.
Turn the dough out onto a lightly floured surface and pat into a rectangle that is about 6 x 9 inches.
Fold each side of the dough over the middle (like you're folding a letter) and pat out again to about 6 x 9 inches.
Cut biscuits out of the dough using desired size of biscuit cutter (I usually use a 2 inch cutter).
To Make the Creamy Chicken Mixture -
Melt the butter in a large skillet over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes, until golden.
Slowly add the chicken broth, followed by the milk, whisking constantly and adding a little at a time to form a smooth sauce.
Stir in the shredded chicken and vegetables and heat through.
Season to taste with salt and pepper.
Preheat the oven to 350.
Pour the chicken mixture into the bottom of a 9 x 9 baking dish.
Top with biscuit cutouts.
Place in preheated oven and bake 30-35 minutes, or until the biscuits are golden on top and cooked through.
Let sit for a few minutes before serving to allow the sauce to thicken.