Chicken Pot Pie Casserole
Everything we love about chicken pot pie in an easy-to-make cozy casserole!
Ingredients
- 1 mediumbaking potato (peeled and diced ½-inch)
- ⅓ cupbutter
- ½yellow onion (chopped)
- 2 clovesgarlic (minced, or ½ teaspoon garlic powder)
- ¾ teaspoonpoultry seasoning (or to taste)
- ⅓ cupall-purpose flour
- 1 ½ cupswhole milk
- 1 ¼ cupschicken broth
- 2 ½ cupsfrozen mixed vegetables (thawed)
- 2 cupscooked chopped chicken
- ½ teaspoonsalt (or to taste)
- ½ teaspoonblack pepper (or to taste)
- 1can refrigerated biscuits (or 8 homemade biscuits)
- 2 tablespoonsmelted butter (optional)
Directions
- 1
Preheat the oven to 400°F.
- 2
Add diced potatoes to a small saucepan and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
- 3
In a separate or a deep skillet, melt the butter over medium heat. Add the onion, garlic, and poultry seasoning and cook until softened, about 3-4 minutes. Add the flour and cook for 1 minute more.
- 4
Gradually add the milk and chicken broth over medium heat, whisking after each addition until smooth. Bring to a boil and simmer for 1 minute.
- 5
Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.
- 6
Transfer the mixture to a 3-quart baking dish and top with the biscuits.
- 7
Bake uncovered for 25 to 30 minutes or until the biscuits are cooked through and golden brown. Cover if the biscuits start to get too brown.
- 8
Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.