Enjoy a heartwarming homemade chicken pot pie without all the hassle with this easy, comforting casserole that’s on the dinner table in less than 45 minutes!
This is just one of those foods that I’m convinced every face should have on a Monday.
Chicken pot pie has it’s own food group in my mind. You’ll find it under the categories ” world’s best comfort food” and “world’s biggest diet-killer.”
You might also be hearing me screaming these two very important words right now: “WORTH IT!!!”
So how was y’all’s weekend? Mine was pretty slow and relaxing which is my FAV-ORITE kind of weekend. My parents went off on a romantic weekend getaway for two to celebrate their 25th wedding anniversary and I stayed at home all weekend to keep any eye on the 5 kiddos. (ages ranging from 4 to 15)
In other words, the weekend was full of sleeping in ’til noon, (yeah, right—I can’t even sleep in past 7am) movie marathons, video-game tournaments, and cookie-baking paloozas….
And brownie-eating contests…(please don’t ask)
I’m the world’s most fun babysitter, for real. Ask the kiddos. 😉
And like I said, that right there is my favorite kind of weekend. And I think I kinda needed it with the crazy week I’ve got coming up here….
So in retrospect, chicken pot pie sounds like a great weeknight meal right? It’s cozy, comforting, and EVERYONE loves a homemade chicken pot pie. (if you don’t, please do not speak to me ever again)
One would think this is a great idea, but then you forget to factor in….
A: Fussing around with a pie pastry. (the WORST!!)
B: Having to spend half an hour futzing around with the chicken-veggie filling.
C: In the end having to wait about a million hours for the pie to finish baking while all the while the kiddos are screaming they’re starving, the husband is starting to break out the snacks and at this point you’re seriously considering scrapping the whole thing and picking up that take-out menu….
I don’t have a husband yet, but I DO have 5 younger siblings who claim they will die if dinner isn’t served on the stroke of 5pm. In other words, they will practically start a riot against me…
Scary stuff either way and hardly worth it just for a few seconds of chicken pot-pie bliss…
Enter easy-peasy, NEW AND IMPROVED chicken pot pie in casserole form WITHOUT that dreaded pie pastry and instead using these biscuits as a topping. All ready for devouring in only 45.
This. + Sarah. = Legit LURVE.
And they lived happily ever after.♥
This casserole really is just the boss, guys. The filling is spot-on rich, creamy and loaded with so much pot pie love. The biscuits…..well, you know how I feel about these things. That’s the recipe we’re going to be using for this casserole, and if you have ever tried that recipe then you KNOW that magical, dreamy things are going down today.
So just a little recap here…..
Step #1. Make the filling.
Step #2. Taste the filling (uh, necessary)
Step #3. Make the biscuits (and drool all over them)
Step #4. Combine them both in your sturdiest, largest casserole dish.
Step #5. Bake it up. Shake it up while you wait. (read: turn on Taylor Swift and get your groove on)
Cause the bakers gonna bake, bake, bake, baby I’m just gonna shake, shake, shake….
Pause the Just Dance disco party momentarily for step #6….
Step #6. Remove that pan of heaven from the oven. Do a swan dive into the whole thing.
Sha-zam. Comfort food ready in 3 shakes of a lamb’s tail.
Why do I say the freakish things I do? I think the arctic air must be getting to me….I need spring!
(P.S.— NINETEEN MORE DAYS!!!) Wait. That means only nineteen more days, until technically comfort food is no longer appropriate to share on the ‘net.
In that case. We’d better get busy. We’ve got a LOT of comfort food face-shoveling to get done in only 3 short weeks.
I will start by devouring this entire casserole of chicken pot-pie dreams in 3…2…1…
BAM. Let’s doooooo this. 😀
Biscuit Chicken Pot Pie Casserole
- 3 tablespoons olive oil
- 1-1/2 lbs boneless skinless chicken thighs cut into 1/2 in cubes
- 1 cup sliced carrots
- 1 cup diced celery
- 1 medium onion diced
- 4 cloves garlic minced
- 1/2 cup white whole wheat flour
- 1/2 cup chicken broth
- 2 cups milk
- 1/2 cup whipping cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas thawed
- 1 recipe Flakiest Buttermilk Biscuits prepared through step 3 of recipe instructions
In a large skillet over medium-high heat, heat oil until shimmering then add chicken, carrots, celery, onion, and garlic to skillet. Stir chicken and veggies frequently until chicken is cooked and veggies are just tender, about 10 minutes.
Quickly whisk flour into chicken mixture until smooth, then slowly whisk in broth, milk, cream, salt, and pepper until mixture is combined. Bring sauce to a low simmer over medium-high heat and stir frequently until sauce is thickened. Stir peas into sauce and pour sauce into a 13x9 baking pan.
Prepare biscuits according to recipe instructions through step 3, then place biscuit rounds on top of pot pie sauce, spacing them 1/2 in apart. Bake casserole at 400F 20-25 minutes or until biscuits are golden and filling is bubbly. Let casserole stand 5 minutes before serving warm.