Description

Chicken Pot Pie Casserole with Cheddar Biscuits is the ultimate comfort food, perfect for cozy family dinners. This hearty dish features tender chunks of chicken and a medley of vegetables enveloped in a creamy sauce, all topped with golden, flaky cheddar biscuits. It’s a satisfying one-dish meal that brings warmth and joy to any table. Easy to prepare and bursting with flavor, this casserole will quickly become a family favorite.

Ingredients

Scale

2 cups cooked chicken breast, cubed
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cups chicken broth
2 cups frozen mixed vegetables (carrots, peas, corn)
1 teaspoon dried thyme
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/4 cups shredded sharp cheddar cheese, divided
3/4 cup buttermilk

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Instructions

Preheat the oven to 400°F.
In a large saucepan, melt butter over medium heat. Add onion and sauté until softened.
Stir in flour and cook for 1 minute to create a roux.
Gradually whisk in chicken broth and milk until smooth; simmer until thickened.
Add chicken, mixed vegetables, thyme, salt, and pepper; mix well and remove from heat.
Pour filling into a greased 9×13 inch baking dish.
For biscuits: whisk together flour, baking powder, and salt in a bowl.
Cut in cold butter until crumbly; stir in cheese.
Gradually add buttermilk until just combined; avoid overmixing.
Drop spoonfuls of dough over the filling; sprinkle remaining cheese on top.
Bake for 20-25 minutes until biscuits are golden brown and filling is bubbly.
Let stand before serving; garnish with parsley if desired.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 piece (approximately 228g)
Calories: 423
Sugar: 3g
Sodium: 576mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 21g
Cholesterol: 73mg