BISCUIT TOPPED CHEESY CHICKEN POT PIE RECIPE

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Add this Cheesy Easy Chicken Pot Pie Casserole to your weeknight dinner rota. Pot Pies make for a delicious and comforting meal during the fall and winter months. Rotisserie chicken, slathered in cheese and topped with buttery, flaky biscuit – your taste buds will thank you for this pot pie gem!

  • PREP TIME: 10 MINUTES
  • COOK TIME: 1 HOUR 15 MINUTES
  • TOTAL TIME: 1 HOUR 25 MINUTES
  • SERVINGS: 8 PEOPLE
  • CALORIES: 556KCAL

INGREDIENTS

  • 12 Buttermilk Biscuits frozen (click for homemade recipe or use store bought)

FOR THE CHICKEN FILLING:

  • 3 cups rotisserie chicken meat cut into 1-inch pieces or shredded
  • from 1 rotisserie chicken
  • 2 tablespoons olive oil
  • 2 tablespoon unsalted butter
  • 1 small yellow onion diced
  • ¼ cup all-purpose flour
  • 4 garlic cloves minced
  • 2 teaspoons thyme leaves
  • 4 cups chicken broth or stock
  • ½ cup white wine dry or semi-dry
  • 2 bay leaves
  • 1 pound yellow or red potatoes peeled and cut into ½-inch pieces
  • 4 medium carrots peeled and cut into ¼-inch thick slices
  • 1 cup frozen peas
  • 1 cup frozen or 1 can corn drained
  • 2-3 cups shredded Mozzarella cheese
  • ¼ cup unsalted butter melted
  • Flake sea salt optional
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

  • Heat oven to 400°F and set oven rack to middle position.
  • Spray a 9×13-inch casserole dish with nonstick spray.
  • Cover a large, rimmed baking sheet with foil and set the casserole dish in the baking sheet. (This will prevent any drippings spilling onto the bottom of the oven.

FOR THE BUTTERMILK BISCUITS:

  1. Follow directions on this link. If making homemade, freeze for at least 30 minutes once formed. You can also use store-bought.

FOR THE CHICKEN FILLING:

  1. Place oil, butter and onions in a large skillet set over medium heat. Cook 7-8 minutes or until onions have softened and are translucent.
  2. Sprinkle the onions with flour and add the garlic and thyme. Cook 1 minute, stirring often.
  3. Slowly whisk in 2 cups broth and the wine, scraping up any flavorful, browned bits. Whisk quickly to smooth out any lumps.
  4. Whisk in the remaining 2 cups broth.
  5. Add the bay leaves, carrots and potatoes.
  6. Bring the mixture to a boil, reduce heat to low, cover and simmer about 12-15 minutes or until vegetables are just fork-tender.
  7. Uncover, add chicken, stir and continue cooking about 5-10 minutes or until liquid has reduced by about 1/3rd and vegetables are tender.
  8. Add peas and corn; mix well.
  9. Pour chicken filling into the prepared casserole dish and top with shredded cheese.
  10. Set the frozen biscuits on top with 1-inch between the biscuits.
  11. Brush the biscuits with melted butter and sprinkle with flake sea salt.
  12. Bake at 400°F for 30-40 minutes or until biscuits are golden brown, cooked throughout and the chicken filling is bubbling in the middle.
  13. Transfer the pot pie to a cooling rack and let rest for 10-15 minutes before serving.
  14. Sprinkle with chopped fresh parsley and serve.
  15. Enjoy!

NUTRITION

CALORIES: 556KCAL | CARBOHYDRATES: 45G | PROTEIN: 21G | FAT: 32G | SATURATED FAT: 13G | CHOLESTEROL: 77MG | SODIUM: 1053MG | POTASSIUM: 770MG | FIBER: 4G | SUGAR: 7G | VITAMIN A: 5906IU | VITAMIN C: 28MG | CALCIUM: 206MG | IRON: 3MG

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