If chicken pot pie excites you but pie crust intimidates you, you’ve arrived at the perfect recipe. Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with buttery biscuits for that tantalizing golden brown finish. In a little more than an hour, you’ll have a crowd-pleasing casserole on your hands—no pie crust required. Here’s how to make it the best it can be:
How to make the best chicken pot pie casserole:
The key to this casserole is taking your time to sweat the veggies, and ensure you get a bit of color on them. This will add a layer of flavor complexity that really shows up in the final dish. If you have fresh peas on hand then feel free to use those, but we’re a big fan of frozen peas because they’re available year round.
Tip: If your biscuits are having trouble cooking, add on a few more minutes at the end to ensure they’re cooked through. We suggest not using extremely thick biscuits to avoid a longer cook time.
Storage.
If you have any leftovers, store in the fridge in an airtight container for around 3 days. Keep in mind that as time goes on, the biscuits will start to lean more on the soggy side. For the crispiest biscuit topping possible, enjoy this casserole the day of.
Made this? Let us know how it went in the comment section below!
Ingredients
- 4 tbsp. butter
- 3 medium carrots, diced (about 1 1/2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 1 large yellow onion, diced (about 1½ cups)
- 1 tsp. chopped fresh thyme
- 1 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper
- 4 tbsp. all-purpose flour
- 2 c. whole milk
- 1 c. low-sodium chicken broth
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