Chicken Pot Pie Casserole

This easy chicken pot pie casserole is everything you love about the classic comfort food, baked with fluffy biscuits in a casserole dish instead of pie crust!

Prep Time30

Cook Time55

Resting Time5

Total Time1 30

Course: Dinner

Cuisine: American

Keyword: chicken pot pie casserole, chicken pot pie casserole recipe

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the chicken

2 pounds boneless skinless chicken thighs
1 yellow onion quartered
3 garlic cloves
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup water

For the filling

3 tablespoons butter
7 carrots sliced into rounds
1 large onion chopped
5 celery ribs sliced
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon dried thyme
2 teaspoons dried oregano
½ cup all purpose flour
2 cups chicken stock
2 cups half and half
6 ounces cream cheese softened at room temperature
½ cup sour cream
1 cup frozen peas
¼ cup chopped fresh parsley

For the biscuits

1 cup unsalted butter
3 cups all-purpose flour
3 tablespoons baking powder
1¼ teaspoon salt
1¼ cups buttermilk divided

Instructions

For the chicken

Load the Instant Pot. Add the chicken, onion, garlic, salt, pepper, and water to the Instant Pot and stir to combine.
Cook. Seal the Instant Pot and cook on high pressure for 15 minutes. Manually release the pressure when the time is up and discard everything but the chicken.
Shred. Transfer the chicken to a cutting board and shred it with 2 forks. Set aside.

For the filling

Saute the veggies. Melt the butter in a large, heavy bottomed saucepan over medium heat. Add the carrots, onion, and celery and season with salt. Saute until softened.
Make it saucy. Season the veggies with pepper, garlic powder, thyme, and oregano, and stir in the flour. Cook for 30 seconds. Stir in the chicken stock, followed by the half and half. Bring the mixture to a light boil, reduce the heat to low, and simmer until the filling has thickened.
Make it creamy. Turn the heat off and stir in the cream cheese. Keep stirring until it has fully melted into the sauce. Stir in the sour cream.
Put it all together. Stir in the frozen peas, parsley, and shredded chicken.

To make the biscuits and finish the casserole

Prep. Preheat the oven to 400°F and grease a casserole dish with butter.
Cube the butter. Cube the butter and store it in the fridge while you prep the dry ingredients.
Combine the dry ingredients. In a large bowl or the bowl of a standup mixer, combine the flour, baking powder, and salt and mix together on low speed.
Add the butter. Add the chilled butter. Work it into the dry ingredients with your fingers or on low speed until the cubes of butter are spread evenly throughout the flour mixture and resemble coarse breadcrumbs.
Add the buttermilk. Mix 1 cup buttermilk into the dough until just incorporated.
Roll out the dough. Turn the dough out onto a well floured work surface and roll it flat with a rolling pin. Fold the dough over itself into thirds and roll flat again. Repeat.
Cut the dough into biscuits. Cut the dough into 14 circles and set aside.
Assemble the casserole. Pour the filling into the casserole dish and top with 12 biscuits (you’ll have 3 rows of 4). You will have 2 biscuits leftover. Feel free to bake them separately at 400°F for 20 minutes or until golden brown and fluffy.
Bake. Brush the biscuits with the remaining ¼ cup buttermilk and bake for 25 minutes or until golden brown.
Serve. Pull it out of the oven and let it rest for 5 to 10 minutes before servings.

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