Description
This comforting Chicken Pot Pie Casserole combines tender, slow-simmered chicken and vegetables in a creamy savory filling topped with a rustic biscuit crust. The casserole is baked until golden and bubbly, creating a perfect family meal with a rich blend of herbs, hearty Yukon Gold potatoes, and sweet peas.
Ingredients
Scale
Filling
- 2 small boneless skinless chicken breasts
- 4 cups chicken broth
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 ribs celery, diced
- ¾ cup carrots, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- ¼ teaspoon ground sage
- ¼ teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/3 cup all-purpose flour
- ¾ cup heavy cream (can substitute half and half)
- 1 chicken bouillon cube
- 1 large Yukon Gold potato, peeled and cut into ½-inch chunks
- Salt and pepper, to taste
- ¾ cup frozen peas
Topping
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) cold butter, cut into small cubes
- ½ cup sour cream
- ¼ cup milk (any kind)
- 1 egg, beaten
- 1 tablespoon milk (for egg wash)
Instructions
- Make the Filling: In a medium saucepan, add the chicken broth and chicken breasts. Bring to a gentle bubble to avoid toughening the chicken, cooking for 15-20 minutes until thoroughly cooked. Let the chicken rest for 5-10 minutes, then shred or cube it. Pour the broth into a large measuring cup for later use.
- Cook Vegetables and Herbs: Melt butter in a wide, high-walled skillet over medium heat. Add the diced onions, carrots, and celery, softening them for about 6 minutes while stirring frequently. Stir in garlic, thyme, rosemary, parsley, sage, black pepper, Worcestershire sauce, and Dijon mustard, cooking for an additional 2 minutes to develop the flavors.
- Make the Roux: Sprinkle in the flour and cook for 2 minutes on medium heat, stirring continuously to combine and eliminate raw flour taste.
- Add Liquids and Bouillon: Slowly add 2 cups of the reserved chicken broth in small splashes while stirring constantly. Follow by adding the heavy cream similarly, then stir in the chicken bouillon cube. Lower heat to medium-low.
- Cook Potatoes: Add the seasoned Yukon Gold potatoes to the filling. Bring the liquid to a boil, then lower to a simmer and cook uncovered for about 20 minutes until potatoes are fork-tender. Stir regularly to prevent sticking, adding more chicken broth as needed to maintain desired filling consistency.
- Add Peas and Chicken: Stir in the frozen peas and cooked chicken, simmering gently for another 3 minutes to heat through.
- Transfer to Casserole: Pour the filling into a lightly greased 9 x 13-inch casserole dish. The mixture will thicken further as it stands.
- Make the Topping: Preheat oven to 400°F (200°C). In a large bowl, combine flour, baking powder, baking soda, and salt. Add cold butter cubes and use a pastry cutter or fork to blend until coarse crumbs form.
- Add Dairy: Stir in milk and sour cream gently using a silicone spatula until just combined, avoiding overmixing. The dough should remain crumbly.
- Arrange Topping: Pinch off handfuls of dough and arrange them over the filling, covering most of the surface with a rustic, uneven layer.
- Egg Wash: Whisk together the beaten egg and 1 tablespoon milk. Brush this mixture lightly over the biscuit topping to promote browning.
- Bake: Bake uncovered for 30 minutes until the biscuit topping is golden and a toothpick inserted in the topping comes out clean. The filling should be hot and bubbly.
- Cool and Serve: Let the casserole cool for 5 minutes before serving to allow the filling to set slightly.
Notes
- Using small, uniform potato cubes helps ensure even cooking.
- Be careful not to boil the chicken vigorously to keep it tender and juicy.
- Adding the chicken broth slowly while making the roux helps avoid lumps in the filling.
- The topping should be rustic and crumbly rather than smooth—do not overmix the dough.
- Substituting half and half for heavy cream will slightly reduce richness without compromising flavor.
- Adjust the amount of chicken broth to control the thickness of the filling to your preference.
