Biscuit and Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is the ultimate comfort food. We top with easy homemade biscuits for the best cozy dinner.
Servings: 6
Ingredients
For the biscuits:
- 1 + ¾ cups self rising flour * see note below for substitutions
- 1 teaspoon garlic powder
- 1.25 cup plain Greek yogurt 0 or 2% work best
- 2 tablespoon cold butter
- 1 cup of shredded cheddar cheese divided
- Melted butter for topping
For the filling:
- 2 tablespoon butter
- 1 yellow onion diced
- 4 cloves of garlic pressed
- 2 cups frozen vegetable mix corn, green peas, green beans, carrots
- 2 cups cauliflower florets chopped small
- 2 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoon old fashioned dijon mustard
- 4 tablespoon all purpose flour gluten free 1:1 flour will also work
- 1 cup milk of choice
- 1.5 cups low sodium chicken broth
- 1 lb cooked boneless skinless chicken, cubed (rotisserie chicken, or chicken breasts (this chicken also work great)
- 3 tablespoon fresh thyme
Instructions
- Make your biscuits by whisking together, flour, and garlic powder. Add Greek yogurt, cold cubed butter and ½ cup of cheese. Mix well until a dough begins to form. Divide the dough into about 6-8 small balls. Set aside.
- Preheat the oven to 400 F and prepare a 13x9 inch casserole dish.
- In a large pan over medium-high heat ,add butter. Gently stir until the butter melts. Once melted, add onions and garlic and cook until fragrant and onions begin to turn translucent (about 5 minutes).
- To the pan, add frozen vegetables, diced cauliflower, garlic powder, onion powder, salt, pepper and dijon mustard. Stir well. Cook for about 7-10 minutes until the cauliflower begins to soften. Reduce the heat to low, and sprinkle the flour over the vegetables, stirring as you sprinkle to ensure everything is lightly coated and large clumps do not form.
- While stirring, add the milk and chicken broth- continuously stirring to ensure the liquid does not separate. Once added, cook with the lid off on low temperature for about 10 minutes, stirring periodically to thicken the liquid. Once thickened-stir in the cooked chicken and fresh thyme.
- To assemble your casserole, add the filling to the 13x9 inch baking dish. Flatten each of the biscuits gently using your hands until they are about ½ inch thick round discs. Top the casserole with the biscuits (I like to use any remaining dough to fill in large gaps). Brush each biscuit with melted butter and top with remaining ½ cup cheese. Bake uncovered for about 30 minutes until the biscuits turn slightly golden brown and the filling is bubbling.
Notes
Homemade biscuits can be replaced with 1 can of ready- to cook biscuits
Self rising flour can be replaced with 1 + ¾ cups all purpose flour, 1 tablespoon baking powder and ¼ teaspoon salt.
For a gluten free biscuit option: use 1 + ¾ cups gluten free 1:1 flour, 1 tablespoon baking powder and ¼ teaspoon salt.
The biscuits are a denser variation of a biscuit. They're similar to my higher protein breakfast biscuits so they will not be the typical flakey biscuit you may be expecting, but I find they are they perfect addition to this casserole for a filling meal. If you are looking for a softer option i recommend using a can of ready-to-cook biscuits.
*I have included an estimation of the nutrition information for this recipe below (toppings not included). However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 547kcal | Carbohydrates: 49g | Protein: 43g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 384mg | Potassium: 734mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3757IU | Vitamin C: 30mg | Calcium: 301mg | Iron: 3mg
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