Creamy Chicken Pot Pie Casserole

Creamy Chicken Pot Pie Casserole

Chicken Pot Pie casserole is the ultimate comfort food! Vegetables and chicken simmer in a cream cheese chicken broth, and then it’s topped with flaky buttermilk biscuits. Creamy, warm, comforting, and down home goodness in one casserole pan. 

Yield :   8 servings
Prep Time : 20 mins
Cook Time : 25 mins
Total Time : 45 mins

  • 2 tablespoons butter
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 white or yellow onion (finely diced)
  • 3 yukon gold potatoes (peeled and chopped small)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves (minced, pressed, or use garlic paste)
  • 1/4 cup all-purpose flour
  • 1 can (14.5 oz) chicken broth
  • 1 bar (8 oz) cream cheese (cubed)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 2 cups shredded or chunked chicken (I use a rotisserie)
  • 1/2 cup frozen peas
  • 1 tube (8 biscuits) flaky buttermilk bisucits
  • Topping
  • 2 tablespoons melted butter
  • 2 tablespoons parmesan cheese

  • Heat oven to 350 degrees. Prepare a 9x13 baking dish by spraying with cooking spray.
  • In a large pan, over medium-high heat, melt butter. Add carrots, celery, onion, and potatoes, salt & pepper. Sauté for 8-10 minutes or until softened. Add the garlic and cook for an additional 1 minute.
  • Add flour, chicken broth, and cream cheese. Stir and let cook for an additional 5 minutes, or until everything is combined and cream cheese is melted.
  • Stir in chicken and peas and mix to combine. Pour into the prepared dish.
  • Cut each biscuit (8 biscuits total) into 6 smaller pieces. I cut the biscuit in half and then cut each half into 3 pieces. Lay the cut biscuits on top of the creamy pot pie mixture.
  • Brush melted butter over the biscuits and sprinkle with the parmesan cheese.
  • Bake 25-30 minutes or until biscuits are cooked through and golden brown on top.

Recipe adapted from : @

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