Description
A simple and comforting chicken pot pie casserole that skips the crust for an easy weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (8 ounce) can refrigerated biscuits, cut into quarters
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes. Add garlic, salt, and pepper and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
- Stir in peas and corn. Return chicken to the skillet.
- Arrange biscuit pieces evenly over the top of the chicken and vegetable mixture.
- Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
Notes
- You can use leftover cooked chicken instead of raw chicken.
- Add other vegetables like green beans or potatoes if desired.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg