Chicken Pot Pie Casserole features a classic filling of tender chicken, potatoes, carrots, and peas in a savory gravy topped with fluffy homemade drop biscuits!
"Very good! Turned out really delicious!"
-Gerald
For The Filling: • EVOO • garlic • diced carrots • cooked chicken • flour • low-sodium chicken broth • half-and-half • white wine • dried thyme • garlic powder • onion powder • salt + pepper • potatoes • frozen green peas For The Biscuits: • flour • baking powder • salt • butter • buttermilk
Saute the garlic and carrots until tender. Add chicken and sprinkle over flour. Stir in broth, half-and-half, and wine (if using) until thickened.
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Stir in seasonings, adjust to taste, then add potaotes and peas. Transfer the mixture to a prepared baking dish.
In a food processor, pulse together flour, baking powder, and salt. Add butter and pulse ten times. Add the buttermilk and pulse until all ingredients are fully incorporated.
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Scoop blobs of biscuit dough onto the top of the chicken pot pie filling for a total of 12 biscuits. Brush the top of each biscuit with half-and-half.
Bake until the tops of the biscuits are golden and the filling is bubbly. Allow to cool for a few minutes before serving.
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Enjoy!
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