CHICKEN POT PIE CASSEROLE
7 SERVES 6 TO 8 - 1 HR 15 MIN
- 4 tbsp. unsalted butter
- 1 large yellow onion, finely chopped
- 3 medium carrots, finely chopped
- 3 stalks celery, finely chopped
- 1 tsp. chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
- 1/4 c. 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 (about 114 lb.)
- 1 c. frozen peas 1 (16.3-oz.) tube biscuit dough
1. Arrange a rack in center of oven; preheat to 375°. In a large skillet over medium-high heat, melt butter. Add onion, carrots, celery, thyme, ½ tsp salt, and ½ tsp. pepper and cook, stirring often, until softened about 7 minutes. Add flour and stir to coat vegetables. Cook, stirring occasionally, until warmed through, about 2 minutes more. Add milk, broth, mustard, garlic powder, and ½ tsp. salt, whisking to combine. Bring to a boil, then reduce heat to medium and simmer, stirring often, until sauce is thickened, 3 to 5 minutes. Fold in chicken and peas.
2. Transfer chicken mixture to a 13"-by-9" baking dish. Arrange biscuits on top of chicken mixture; season all over with salt and pepper.
3. Bake casserole until filling is bubbling and biscuits are golden brown and risen, 22 to 25 minutes. Let cool 5 minutes before serving.
-LAURA MANZANO
This story is from the Issue 09, 2023 edition of Delish.
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This story is from the Issue 09, 2023 edition of Delish.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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