Chicken Pot Pie Casserole With Biscuits
This chicken pot pie casserole with biscuits recipe is a match made in heaven, combining the delicious, rich gravy from a classic chicken pot pie with a light and fluffy biscuit on top. I love this recipe because it’s shockingly easy to put together and fuss-free by swapping pastry topping for a homemade biscuit. This makes it almost like a chicken pot pie casserole in my book, which is a great way to describe how comforting and hearty this recipe is. By using a delicious rotisserie chicken in this recipe, it becomes even more flavorful and easy to put together.
Ingredients needed for the biscuit topping
Ingredients for the chicken pot pie casserole filling
What to serve with chicken pot pie? The beauty of this recipe is that it’s truly a one-pot dinner encompassing chicken, vegetables, a luscious sauce, and fluffy biscuits. You don’t even need to have a side dish when serving this chicken pot pie dish — it has it all! If you decide to add anything to the side of this dish, I recommend adding a light salad to add a fresh component and complement the rich dish.
Can you make chicken pot pie in advance? Yes, you can make this chicken pot pie up to three days in advance. If you’re making it to be served within 24 hours, you can make it exactly according to the recipe, let it cool, cover it with plastic wrap, and store it in the fridge. If you’re making it any longer than 24 hours in advance, I recommend making the pie filling as the recipe calls for, preparing the biscuit dough, and baking the biscuits fresh on top of the chicken pot pie when you’re ready to cook and serve it. This helps the biscuits stay fresh and avoids them becoming soggy.
Can you freeze chicken pot pie casserole with biscuits? Yes, you can freeze this dish to be served at a later date. For best results here, make the filling according to this recipe and freeze it in a tightly sealed container. Prepare the biscuit dough, put it into individual biscuit portions, and freeze the unbaked biscuits in a freezer-safe zipper bag or container. When you’re ready to eat the chicken pot pie casserole with biscuits, defrost the filling and biscuits, and then bake the pie in the oven until it’s fully cooked and the biscuits have risen and browned.
Dough formed into the biscuits for topping this chicken pot pie casserole
How long does it take to cook chicken pot pie casserole with biscuits? This casserole recipe takes about 40-45 minutes to bake in the oven at 425 degrees Fahrenheit. You don’t want to rush this baking process because it ensures you have light, fluffy, golden brown biscuits and a perfectly thick, rich chicken pot pie filling underneath.
What seasonings go in chicken pot pie casserole with biscuits? I love to add savory herbs to this casserole, such as thyme, rosemary, or sage. This recipe calls for thyme because it’s the perfect thing to pair with the sweet vegetables and savory chicken, but if you don’t have thyme, you can substitute it with rosemary or sage.
What vegetables go in chicken pot pie casserole with biscuits? Chicken pot pie traditionally has carrots, celery, onions, and peas in it. This recipe calls for a bag of frozen mixed vegetables, which can have green beans or potatoes and sometimes omits celery. Any combination of these varieties of vegetables will work beautifully in this chicken pot pie casserole with biscuits recipe. My favorite combination of vegetables to add to chicken pot pie is peas, carrots, and onions.
How to make chicken pot pie casserole with biscuits:
Chicken Pot Pie Casserole With Biscuits
This easy chicken pot pie casserole with biscuits recipe features savory gravy, rotisserie chicken, and a fluffy biscuit topping, making it a perfect comforting and quick dish.
Ingredients
- 1 rotisserie chicken, deconstructed and shredded
- 1 16 oz bag of frozen mixed vegetables
- 1 medium yellow onion
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- ⅓ cup + 1 tbsp all-purpose flour
- 4 cups chicken stock
- 3 cups all-purpose flour
- 2 sticks unsalted butter
- 1 tbsp baking powder
- 2 tsp diamond kosher salt
- 2 tsp sugar
- 1 ½ cup milk or buttermilk
- 1 egg (for egg wash)
Instructions
- Start by making the biscuit dough. This recipe is created to use exactly 2 sticks of unsalted butter — 2 tbsp in the filling and 14 tbsp in the biscuits. Cut the cold butter for the biscuits into small chunks (about the size of a pea) and, using your hands, mash the butter into the flour. The butter will never fully incorporate into the flour, but you’re looking for all of the butter to be worked into tiny pebbles and worked in throughout the flour.
- Add the sugar, milk, baking powder, and salt to the flour and butter mixture and combine it all using your hands or a large wooden spoon.
- On a floured work surface, turn the dough out and work it into a rectangle about 9 inches by 5 inches. Fold the dough over on itself and gently work it into a rectangle again. Through this process, you’re creating layers in the biscuit dough. Repeat this step 2 more times until you have 4 layers.
- Cut the dough into 8 squares and gently round out the edges.
- Put the biscuits in the fridge until they’re ready to top the chicken pot pie (step 9).
- Preheat the oven to 425 degrees Fahrenheit.
- Heat a large, oven-safe skillet over medium heat. I prefer to use a large cast iron skillet for this recipe. Add 2 tbsp of butter and 2 tbsp of olive oil to the skillet.
- Meanwhile, chop the yellow onion and add it to the pan once the butter has melted. Let the onion sauté until translucent, about 5 minutes.
- Add the thyme and ⅓ cup plus 1 tbsp all-purpose flour and whisk the ingredients together until they’re combined and the flour is toasting in the butter. This is called a roux, and you want to make sure you cook the butter and flour mixture for about 5 minutes, until it’s light golden brown, to remove any raw flour taste.
- Add the chicken stock gradually, whisking while you pour it in so that the gravy is smooth. Let the gravy bubble in the pan for a few minutes so that it fully thickens.
- Add the shredded rotisserie chicken meat and bag of frozen mixed vegetables and stir to combine all of the ingredients.
- Place the raw biscuits on top of the pot pie filling and top with an egg wash. To make the egg wash, simply crack the egg in a small bowl, whisk the egg, and apply it to the tops of the biscuits with a pastry brush.
- Bake the pot pie in the oven for about 40-45 minutes, until biscuits are risen and golden brown, the gravy is bubbling, and the edges of the casserole have slightly caramelized.
- Let the chicken pot pie cool slightly before serving — it will be scolding hot! Enjoy!
Notes
Note: To make this recipe as easy as possible, it calls for a rotisserie chicken. You can certainly choose to make your own roasted chicken instead of buying a rotisserie chicken from the grocery store.
