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Chicken Pot Pie Casserole With A Biscuit Topping

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  • Author: Mavis Butterfield



For The Biscuits

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter
1 cup + 1 tablespoon milk, divided

For The Filling

4 tablespoons unsalted butter
4 cloves of garlic, minced
1 cup chopped leek or onion
1 cup chopped carrots
2 cups chopped potatoes
⅓ cup all purpose flour
¾ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon dried oregano
2 cups low sodium chicken broth
½ cup milk
1 cup cooked chicken, cubed
1 cup frozen peas


Biscuit Topping

Dust a small cookie sheet with flour and set aside. 

In a large bowl stir together the flour, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs. Add 1 cup of milk and stir until a soft, sticky dough forms. 

With floured hands, shaped 8 – 10 biscuits about an inch thick {the amount of biscuits will depend on the size of the baking dish you’ll be using}. This is a very sticky dough, so make sure you keep your hands floured as you shape each biscuit. 

Place biscuits on the floured baking sheet and pop them in the refrigerator while you make the filling. 

Chicken Pot Pie Casserole Filling

Butter a 2.5 quart baking dish and set aside. 

Saute the butter, garlic, leek, carrots and potatoes together in a large skillet over medium heat for about 5-7 minutes until the vegetables have softened and released a bit of liquid. 

Stir in the flour, salt, thyme, salt, pepper and oregano until the liquid is absorbed. 

Slowly stir in the chicken broth and milk and simmer for 8 – 10 minutes or until the mixture has thickened. 

Stir in the chicken and peas. Remove from heat. 

Preheat the oven to 400F. 

Pour filling into your prepared baking dish. Place chilled biscuits on top. Brush biscuits with the remaining tablespoon of milk. 

Bake for 30 minutes or until the biscuits are lightly brown and firm.