Description
This Chicken Pot Pie Casserole is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with a tender, biscuit-like crust. Made with wholesome ingredients like chicken breasts, fresh vegetables, and a flaky sour cream biscuit topping, it’s a perfect family meal for any day of the week.
Ingredients
Scale
Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup flour
- ¾ cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato
- Salt and pepper, to taste
- ¾ cup frozen peas
Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) cold butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg, beaten
- 1 tablespoon milk (for brushing)
Instructions
- Prepare the Filling: Add the chicken broth to a medium saucepan. Add the chicken breasts and bring to a very gentle bubble, avoiding boiling, which can toughen the meat. Cook for 15 minutes until the chicken is fully cooked. Let it rest for 5-10 minutes before shredding or cutting into cubes. Transfer the broth to a large measuring cup with a spout to use later.
- Sauté Vegetables: In a wide, high-walled skillet over medium heat, melt the butter. Add the finely diced onions, carrots, and celery and cook for 6 minutes, stirring frequently until softened. Add the minced garlic, dried thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard. Cook for an additional 2 minutes to combine flavors.
- Make Roux: Sprinkle the flour over the vegetable mixture and cook for 2 minutes, stirring continuously to remove the raw taste of the flour and create a roux.
- Add Liquids: Gradually add 2 cups of the reserved chicken broth in small splashes, stirring constantly to prevent lumps. Follow by adding the heavy cream in the same manner, then crumble in the chicken bouillon cube. Reduce the heat to medium-low to allow the mixture to thicken gently.
- Prepare Potatoes: Peel and cut the Yukon Gold potato into ½-inch chunks to ensure they cook evenly. Season lightly with salt and pepper, then add the potatoes to the filling mixture.
- Simmer Potatoes: Bring the filling to a boil, then reduce to a simmer. Let the potatoes cook uncovered for about 20 minutes until tender, stirring regularly to prevent sticking. Add more chicken broth in small amounts as needed to control the consistency of the filling; typically, all broth is used. The mixture should be creamy but not too thick.
- Finish Filling: When potatoes are fork-tender, stir in frozen peas and the shredded or cubed cooked chicken. Simmer everything together for an additional 3 minutes until the peas are heated through.
- Transfer to Baking Dish: Pour the hot filling into a lightly greased 9 x 13-inch casserole dish. The filling will thicken slightly as it stands while you prepare the topping.
- Preheat Oven: Set the oven to 400°F (205°C) to warm up for baking the casserole.
- Prepare Topping Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Cut in Butter: Cube the cold butter and add it to the dry ingredients. Using a pastry cutter or the back of a fork, work the butter into the flour mixture until coarse crumbs form with some small pea-sized pieces of butter remaining.
- Add Wet Ingredients: Stir in the milk and sour cream gently with a silicone spatula just until combined. The dough should be crumbly and not overmixed to ensure a tender topping.
- Top the Casserole: Take small handfuls of dough and arrange them over the chicken filling, covering most of the surface. Aim for a rustic, imperfect look for the biscuit topping.
- Brush with Egg Wash: Whisk together the beaten egg and 1 tablespoon of milk. Use a pastry brush to apply a light coating over the biscuit topping to promote a golden, glossy finish during baking.
- Bake: Place the casserole uncovered in the preheated oven. Bake for 30 minutes until the biscuit topping is golden brown, the filling is bubbling hot, and a toothpick inserted into the crust comes out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow the filling to set slightly for easier portioning.
Notes
- Use small chicken breasts for even cooking and shredding ease; chicken thighs can be substituted but may alter flavor and texture.
- Adjust the amount of chicken broth added during simmering to achieve your preferred filling consistency; some like it thicker, others creamier.
- The biscuit topping is best when rustic and uneven rather than smooth and uniform for a homey texture.
- You can substitute half and half for heavy cream to lighten the dish slightly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
