Description
A comforting and hearty chicken pot pie casserole that can be prepared ahead and frozen for easy weeknight dinners. This freezer-friendly recipe features tender chicken, mixed vegetables, and a creamy sauce topped with a flaky biscuit crust.
Ingredients
3 cups cooked chicken, shredded or diced
2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
1 cup chopped yellow onion
3 cloves garlic, minced
1/3 cup unsalted butter
1/3 cup all-purpose flour
2 1/4 cups low-sodium chicken broth
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley
1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, melt the butter.
Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, continuing to whisk until the mixture is smooth and begins to thicken, about 5 minutes.
Add salt, black pepper, dried thyme, dried rosemary, and ground nutmeg to the sauce. Stir to combine.
Add the cooked chicken, thawed mixed vegetables, and chopped fresh parsley to the sauce. Stir well to combine.
Transfer the chicken mixture into a 9×13-inch casserole dish, spreading it evenly.
Separate the biscuit dough into 8 biscuits. Place the biscuits evenly spaced on top of the chicken mixture.
Bake uncovered for 30-35 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
Remove from the oven and let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes