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Ultra close-up macro food photography of easy homemade chicken pot pie casserole with flaky golden buttermilk biscuit crust bubbling over rich creamy herb chicken filling

Easy Homemade Chicken Pot Pie Casserole with Biscuit Crust

Tender shredded chicken breasts, sweet garden peas, tender carrots, and celery smothered in a velvety garlic-herb cream gravy, baked to bubbly perfection under golden, flaky buttermilk biscuits. The ultimate crowd-pleasing autumn comfort dinner ready in just 50 minutes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Nutrition

Ingredients
  

Creamy Chicken & Vegetable Filling
  • 3 cups cooked shredded chicken boneless and skinless
  • 4 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 3 medium carrots peeled and diced into 1/4-inch rounds
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour for thickening the velvety sauce
  • 2 cups chicken bone broth wholesome halal broth
  • 1 cup whole milk or heavy cream gives luxurious satiny gravy body
  • 1 cup frozen green peas unthawed
  • 1 tsp poultry seasoning
  • 1 tsp salt and pepper adjust to taste
Flaky Buttermilk Biscuit Crown
  • 1 tube buttermilk biscuits cut into quarters or arranged whole
  • 2 tbsp melted butter for brushing over biscuits
  • 1 tbsp fresh parsley and thyme finely chopped, for garnish

Method
 

Sautéing the Mirepoix Base
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch ceramic baking dish with non-stick spray or a touch of butter.
  2. In a large deep skillet or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables soften and onions turn translucent. Add minced garlic and cook for 60 seconds until aromatic.
Making the Velvety Herb Gravy
  1. Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste and coat the vegetables evenly.
  2. Slowly pour in the chicken bone broth and whole milk while stirring constantly to prevent lumps. Add poultry seasoning, kosher salt, and freshly cracked black pepper.
  3. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until it thickens into a glossy, velvety, spoon-coating cream gravy.
Folding Chicken & Assembling Casserole
  1. Remove the skillet from the heat. Fold in the cooked shredded chicken and frozen sweet peas until thoroughly combined in the rich herb sauce.
  2. Pour the hot chicken pot pie filling into the prepared 9x13-inch baking dish, spreading it into an even layer.
Topping with Biscuits & Golden Baking
  1. Open the biscuit dough and cut each biscuit into quarters (or arrange whole biscuits evenly across the surface). Space them evenly over the hot chicken filling.
  2. Brush the tops of the biscuits generously with 2 tablespoons of melted butter and sprinkle with fresh thyme leaves.
  3. Bake uncovered at 375°F (190°C) for 25 to 30 minutes, until the biscuits are tall, golden-brown, and cooked completely through, and the pot pie filling is bubbling enthusiastically around the edges.
  4. Let rest for 10 minutes before serving to allow the velvety gravy to settle. Garnish with chopped fresh parsley and serve warm.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 42gProtein: 34gFat: 20gSaturated Fat: 9gCholesterol: 90mgSodium: 790mgPotassium: 580mgFiber: 4gSugar: 7gVitamin A: 4200IUVitamin C: 12mgCalcium: 140mgIron: 3.2mg

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