Chicken Pot Pie Biscuit Casserole

• 2 cups shredded cooked chicken
• 1 cup frozen peas and carrots mix
• 3 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 cups biscuit baking mix (like Bisquick)
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese
• 1 egg, beaten (for egg wash)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, melt butter over medium heat. Whisk in flour to create a roux.
3. 3 Gradually add milk, whisking constantly, until thickened.
4. 4 Stir in cooked chicken, frozen peas and carrots, thyme, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 In a separate bowl, mix biscuit baking mix, milk, and cheddar cheese until just combined.
7. 7 Drop spoonfuls of the biscuit dough over the chicken mixture.
8. 8 Brush tops with beaten egg for a golden finish.
9. 9 Bake for 25-30 minutes or until biscuits are golden and filling is bubbly.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk
• Spatula

Variations

• Substitute chicken with turkey for a lighter option.
• Add diced potatoes to the filling for extra heartiness.

Substitutions

• Use gluten-free biscuit mix for a gluten-free version.
• Replace milk with almond milk for a dairy-free option.

Pairings

• Sparkling apple cider
• Buttermilk

Nutrition

Tips

• Use rotisserie chicken for a quick shortcut.
• Add a dash of hot sauce for a kick if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F for 30 minutes, uncover, and bake another 10 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm crusty bread for extra indulgence.

FAQ