Chicken Pot Pie Casserole

Ingredients

• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups biscuit mix
• 2/3 cup milk
• 2 tablespoons unsalted butter, melted

Method

1. 1

   Preheat the oven to 400°F. Grease a 9x13-inch baking dish.

2. 2

   In a large skillet or 6-quart saucepan, melt 2 tablespoons butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

   6:00 · Cook vegetables
3. 3

   Stir in the garlic and cook until fragrant, about 30 seconds.

4. 4

   Sprinkle the flour over the vegetables and stir constantly to coat, cooking 1 minute to remove the raw flour taste.

5. 5

   Gradually whisk in the chicken broth and milk, scraping the bottom of the pan to prevent lumps. Bring to a simmer and cook, stirring often, until thickened, about 5 minutes.

   5:00 · Simmer sauce
6. 6

   Stir in the shredded chicken, frozen peas, thyme, salt, and pepper. Remove from heat and pour the mixture into the prepared baking dish, spreading evenly.

7. 7

   In a medium bowl, stir together the biscuit mix, milk, and melted butter just until a soft dough forms.

8. 8

   Drop spoonfuls of the biscuit dough evenly over the filling, covering most of the surface.

9. 9

   Bake until the biscuit topping is golden brown and the filling is bubbling around the edges, 25 to 30 minutes.

   25:00 · Bake casserole
10. 10

    Let the casserole rest for 10 minutes before serving.

    10:00 · Rest before serving