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Chicken Pot Pie Casserole with Biscuit Crumbles Recipe

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4.1 from 59 reviews

This Chicken Pot Pie Casserole with Biscuit Crumbles is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with a flaky, cheesy biscuit crumble. Utilizing tender shredded chicken, fresh vegetables, and a rich sauce, the casserole is baked until bubbly and golden, making it a perfect family-friendly meal that combines the best of pot pie flavors in an easy-to-serve casserole form.

Ingredients

Filling

  • 4 cups shredded cooked chicken
  • 2 tablespoons vegetable oil (divided)
  • 1 onion, diced (about 1 cup)
  • 3 medium carrots, sliced into ¼ inch slices
  • ½ cup chopped celery
  • Salt and pepper, to taste
  • 8 ounces mushrooms, sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon tomato paste
  • 4 tablespoons butter
  • ½ cup flour
  • 1 cup milk
  • 2 cups chicken broth
  • 2 teaspoons lemon juice
  • 3 tablespoons chopped parsley
  • ¾ cup peas (optional)

Topping

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • 6 tablespoons cold butter, cut into cubes
  • ½ cup grated parmesan cheese
  • ¾ cup plus 2 tablespoons cream

Instructions

  1. Preheat Oven: Preheat your oven to 450ºF to get it ready for baking the casserole.
  2. Prepare the Topping: In a large bowl, whisk together the flour, baking powder, salt, pepper, and cayenne pepper. Cut in the cold butter using a pastry cutter or fork until the mixture resembles small peas. Mix in the grated parmesan cheese, then add the cream gradually, stirring with a fork until large clumps form and the flour is fully incorporated.
  3. Bake the Topping: Spread the biscuit crumble mixture in 2-inch clumps onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until the topping is slightly browned. Remove and set aside.
  4. Cook Vegetables: Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the diced onions, sliced carrots, and chopped celery with a pinch of salt and pepper. Cook until onions are translucent and carrots start to soften, about 5 minutes. Transfer to a bowl.
  5. Sauté Mushrooms: In the same skillet, add another tablespoon of oil and sliced mushrooms. Cook until they are browned and their juices release, about 5 minutes. Stir in soy sauce and tomato paste, cooking for an additional minute. Combine mushrooms with the cooked vegetables.
  6. Make the Sauce: Melt 6 tablespoons butter in the same skillet over medium-high heat. Whisk in the ½ cup flour and cook for one minute to form a roux. Gradually whisk in chicken broth and milk, continuing to stir until the sauce thickens. Season with salt and pepper. Remove from heat and stir in chopped parsley and lemon juice.
  7. Combine Filling: Add the shredded cooked chicken, the cooked vegetable mixture, and peas (if using) to the sauce. Stir well to combine all ingredients evenly.
  8. Assemble and Bake: Pour the filling into a deep 9 x 13 inch baking dish. Evenly distribute the biscuit crumble topping over the filling. Bake the casserole for 15 minutes until the topping is golden brown and the filling is bubbly.

Notes

  • Using shredded cooked chicken makes preparation quick and easy; rotisserie chicken works well.
  • Peas are optional but add a nice pop of color and sweetness to the casserole.
  • Ensure butter is cold when cutting into the flour for the topping to achieve a flaky texture.
  • You can prepare the biscuit topping and filling ahead of time, then bake just before serving.
  • To reduce sodium, choose low-sodium chicken broth and soy sauce or adjust to taste.

Find it online: https://justsosavory.com/chicken-pot-pie-casserole-with-biscuit-crumbles-recipe/