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Biscuit Chicken Pot Pie Casserole
An easy chicken pot pie casserole recipe with Pillsbury Grands biscuits that bake up golden and flaky, never gummy. The creamy filling is made from scratch without canned soup and loaded with chicken and veggies.
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Servings: 8 Servings
Ingredients
- 8 tablespoons salted butter, divided
- ½ yellow onion, diced (about ½ cup)
- 2 celery stalks, diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 teaspoon coarse Kosher salt
- ½ teaspoon black pepper
- 5 tablespoons all-purpose flour
- 2½ cups chicken stock
- ½ cup whole milk
- 16 ounces cooked chicken, cubed or shredded (3½ to 4 cups)
- 1 cup frozen southern style hash browns, (these are the diced ones)
- 1 bag (12 ounces) frozen peas and carrots (2½ cups)
- 1 can (8 count) Pillsbury Grands Original refrigerated biscuits
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Melt 2 tablespoons of butter. Brush 1 tablespoon over the inside of a 9x13-inch baking dish. Set the other tablespoon aside for brushing the biscuit tops later.
- Melt the remaining 6 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the onion and celery. Cook for 5 to 6 minutes, until softened. It will look like a lot of butter, but you’ll need it to thicken the gravy.
- Stir in the garlic, thyme, salt, and pepper. Add the flour and cook, stirring, for 1 minute to coat the vegetables and cook out the raw flour flavor.
- Slowly pour in the chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook for 60 to 90 seconds, until thick like gravy. The sauce should coat the back of a spoon.
- Stir in the milk and give the filling a taste. Add more salt and pepper if needed.
- Turn off the heat. Stir in the chicken, hash browns, and frozen peas and carrots until everything is coated in gravy. The frozen vegetables will cool the filling and make it thicken right away. That’s normal! Set the filling aside while you get the biscuits into the oven.
- Open the can of biscuits and place all 8 biscuits on the prepared sheet pan. Bake for 8 minutes to partially cook them. They should rise and have visible layers, with pale tops and golden bottoms. They will still be raw inside.
- While the biscuits bake, bring the filling back up to a simmer over medium heat. If it starts bubbling before the biscuits are ready, reduce the heat to low and cover to keep it hot.
- As soon as the biscuits come out of the oven, assemble the casserole so the filling and biscuits stay hot. Pour the hot filling into the buttered baking dish. Place the biscuits on top with their golden bottoms touching the filling. Arrange three along each long side and two down the middle. Brush the tops with the reserved tablespoon of melted butter.
- Bake uncovered at 375°F for 10 minutes, until the biscuit tops are golden. The centers will still need more time to cook. Loosely cover with foil and bake for another 10 to 15 minutes, until the biscuits are cooked through and the filling bubbles around the edges.
- Check the biscuits before taking the casserole out of the oven. They should have risen and feel dry around the outer edges. Gently pull back a layer near the center of a biscuit, the dough underneath should be fully baked and fluffy. If the center is still doughy, cover and bake for another 5 minutes, then check again.
- Let the casserole rest for 15 minutes before serving so the filling can thicken.
For a more precise check, insert an instant-read thermometer into the center of a biscuit. It should read 190°F.
Notes
- Butter: 8 tablespoons total. 1 tablespoon for the baking dish, 1 tablespoon brushed on the biscuits before the par-bake, 6 tablespoons for the roux.
- Doneness check: Peel back the top layer of a biscuit and look at the center. If it looks and feels doughy, cover with foil and bake 5 more minutes. The internal temperature should be 190°F on an instant-read thermometer.
- Storage: Refrigerate leftovers in a covered container for up to 3 days. Microwave individual portions for about 2 minutes, or reheat in a 350°F oven, covered, for 15 minutes. Uncover and bake another 5–10 minutes to crisp the biscuits.
Nutrition
Serving: 1Biscuit | Calories: 479kcal | Carbohydrates: 46g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 1134mg | Potassium: 640mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2240IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 3mg