Loaded with vegetables and chicken, this chicken pot pie casserole is the ultimate in comfort food. Its delicious biscuit topping is reminiscent of chicken and dumplings. Try this chicken pot pie casserole if you want a delicious dish-hardy meal!
Why Cook A Chicken And Biscuit Pot Pie Casserole
Chicken and biscuit pot pie casserole is a hearty and comforting dish perfect for a cozy family dinner or a friend gathering. There are several reasons why you might want to cook this delicious meal:
- Comfort food: The warm, savory flavors of the chicken and biscuit pot pie casserole make it a perfect comfort food for chilly days or when you want to indulge in something cozy and satisfying.
- Easy to make: This casserole is easy to make and requires only a few ingredients. It is a great option for those short on time or who want a fuss-free meal.
- Family-friendly: The chicken and biscuit pot pie casserole is a crowd-pleaser, especially with kids. It is a great way to get your family to eat their vegetables as the recipe typically includes carrots, peas, and other veggies.
- Versatile: You can customize this casserole recipe to your liking. You can use leftover chicken or turkey and add different vegetables or spices depending on your taste preferences.
- Leftovers: This dish is also great for meal prep and leftovers. You can make a big batch and enjoy it throughout the week or freeze it for future meals.
In summary, the chicken and biscuit pot pie casserole is a delicious and versatile meal that is perfect for any occasion. It is easy to make, family-friendly, and great comfort food that will leave you feeling satisfied and cozy.
Regarding leftovers, chicken pot pie casserole can be stored in the refrigerator in an airtight container for up to 5 days. A chicken pot pie casserole will also keep well in the freezer.
How To Reheat?
Once thawed or taken from the refrigerator, reheat the casserole in a 3750F oven or microwave until the center reaches 1650F.
- 2 bone-in split chicken breast
- 4 tbsp olive oil
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 medium onion, diced
- 1 large potato, diced
- 2 bay leaves
- 3 tbsp butter
- 1/3 cup flour
- 1 cup chicken stock
- 1 tsp Worcestershire sauce
- 1 cup frozen peas
- 1 cup canned corn
- Ground pepper
- 3 cups of milk
- 1 spring rosemary
- ½ head garlic, cut in half
- ½ tbsp oregano
- 2 cups of flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tbsp sugar
- 1/3 cup cold butter
- ½ cup cold buttermilk
- 1 egg
- Put 2 tbsp of olive oil in a pan and fry the chicken breast on both sides until brown, then season with salt and ground pepper. Cook it in the oven for 30 minutes at 340°F
- After it is cooked and cooled, remove the meat from the bone and cut it into pieces
- Put the milk with the rosemary, oregano, half head of garlic, and nutmeg in a saucepan. Cook for 5 minutes. After that, strain it through a sieve
- Add 2 tbsp olive oil to a pan and cook the carrots, onion, celery stalk, potato, and bay leaves for 5 minutes. Season with salt and pepper.
- Add the butter and flour and cook for 2 minutes, then add the chicken stock and milk and mix it well
- Add the frozen peas and canned corn and let it boil on low heat for 10 minutes
- Mix the flour, baking powder, salt, and sugar, then add the cold cubed butter and crumble it.
- Add the egg and buttermilk. Knead the dough until the dough comes together
- Roll out the dough to about 1 inch thick. Cut out biscuits with a round cutter
- Place the chicken in a baking pan, put the white sauce mixture over the chicken, and add the biscuits dough on top, leaving a 1-inch space between them.
- Place the dish in the preheated oven and bake for 30 minutes at 350°F or until the biscuits are golden brown
- Makes 4 servings