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.
Course Main Course
Keyword casserole, chicken pot pie
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Jessica - Together as Family
1white or yellow onion(finely diced)
3yukon gold potatoes(peeled and chopped small)
2garlic cloves(minced, pressed, or use garlic paste)
1can(14.5 oz) chicken broth
1bar(8 oz) cream cheese(cubed)
2cupsshredded or chunked chicken(I use a rotisserie)
1tube(8 biscuits) flaky buttermilk bisucits
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.
I use the cheaper parmesan cheese that comes in the can. The non-refrigerated kind. It does not get browned like fresh parmesan cheese, and I love the additional of the salty crumbs on top of the biscuits. For best taste use a can of full-salt chicken broth. The potatoes will need that extra salt to taste like something.Try and cut all the vegetables the same size so they will cook and soften. Aim to cut them all the size of the peas, maybe a bit larger. You want small chopped vegetables and potatoes.