Chicken Pot Pie Casserole with Biscuit Topping

Name: Chicken Pot Pie Casserole with Biscuit Topping
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 tablespoons (57 g) unsalted butter; 1 medium (about 1 cup) (150 g) yellow onion, finely diced; 2 ribs (about ¾ cup) (100 g) celery ribs, thinly sliced; 3 cloves (9 g) garlic cloves, minced; ⅓ cup (40 g) all-purpose flour; 2 cups (480 ml) low-sodium chicken broth, at room temperature or cool; 1 can (10.5 oz) (298 g) condensed cream of chicken soup, undiluted; ½ cup (120 ml) whole milk; 1 teaspoon (1 g) dried thyme; ½ teaspoon (3 g) kosher salt, plus more to taste after simmering; ½ teaspoon (1 g) black pepper, freshly ground; 1½ pounds (680 g) boneless, skinless chicken breasts, raw, trimmed and cut into ¾-inch (2 cm) pieces; 3 cups (450 g) frozen mixed vegetables (peas, carrots, corn, green beans), straight from frozen; 16.3 oz can (462 g) refrigerated large biscuit dough (8 biscuits), cold, each biscuit cut into quarters; 2 tablespoons (28 g) unsalted butter, melted; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

All the comfort of chicken pot pie without rolling a crust. Tender chicken and vegetables in a creamy, thyme-scented sauce are topped with golden biscuit pieces and baked in one 9×13-inch dish.

Prep: 25 min
Cook: 50 min
Wait: 10 min
Total: 1 hr 25 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

For the filling
4 tablespoons (57 g) unsalted butter
1 medium (about 1 cup) (150 g) yellow onion, finely diced
2 ribs (about ¾ cup) (100 g) celery ribs, thinly sliced
3 cloves (9 g) garlic cloves, minced
⅓ cup (40 g) all-purpose flour
2 cups (480 ml) low-sodium chicken broth, at room temperature or cool
1 can (10.5 oz) (298 g) condensed cream of chicken soup, undiluted
½ cup (120 ml) whole milk
1 teaspoon (1 g) dried thyme
½ teaspoon (3 g) kosher salt, plus more to taste after simmering
½ teaspoon (1 g) black pepper, freshly ground
1½ pounds (680 g) boneless, skinless chicken breasts, raw, trimmed and cut into ¾-inch (2 cm) pieces
3 cups (450 g) frozen mixed vegetables (peas, carrots, corn, green beans), straight from frozen
For the topping
16⅓ oz can (462 g) refrigerated large biscuit dough (8 biscuits), cold, each biscuit cut into quarters
2 tablespoons (28 g) unsalted butter, melted
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish, 3-quart capacity
12-inch (30 cm) deep skillet or large Dutch oven
Wooden spoon or heatproof spatula
Chef's knife and cutting board
Instant-read thermometer
Rimmed baking sheet (to set under the dish)
Small bowl and pastry brush

Steps

Before you start

Preheat the oven only when you start the biscuit step so it is ready as soon as the filling is in the dish. The filling must go into the oven hot.
Use a 9×13-inch (3-quart) baking dish. A smaller dish may bubble over.
Keep the biscuit dough refrigerated until you are ready to cut it. Cold dough is easier to handle.
Frozen vegetables go in straight from the freezer. Do not thaw them.

1
Prep the ingredients
- Dice the onion, slice the celery, mince the garlic, and cut the chicken into ¾-inch (2 cm) pieces.
- Open the soup and measure the broth and milk so everything is within reach.
- Keep the biscuit dough in the fridge.
- Set the 9×13-inch dish on a rimmed baking sheet.
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Ready when: Chicken pieces are roughly the same size so they cook evenly.
Tip: Pat the chicken dry with paper towels so it simmers cleanly in the sauce.
2
Soften the aromatics
- Melt 4 tablespoons (57 g) butter in a 12-inch deep skillet or Dutch oven over medium heat.
- Add the onion and celery with ½ teaspoon salt.
- Cook, stirring often, for 5 to 6 minutes.
- Add the garlic and thyme and cook for 30 seconds more.
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Ready when: Onion is soft and translucent with no browning, and the garlic smells fragrant.
Tip: If the butter starts to brown, lower the heat. Browned bits will darken the sauce.
3
Cook the flour
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes so no dry flour remains and it forms a thick paste.
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Ready when: The mixture looks pasty and smells slightly nutty, not raw.
4
Build the sauce
- Slowly pour in the broth, about ½ cup (120 ml) at a time, whisking or stirring well after each addition to prevent lumps.
- Stir in the cream of chicken soup, milk, and pepper.
- Bring to a gentle bubble, stirring often, for about 3 minutes.
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Ready when: Sauce is smooth and coats the back of a spoon, thick like heavy cream.
Tip: Adding the broth gradually is the key to a lump-free sauce.
5
Simmer the chicken
- Stir in the raw chicken pieces.
- Reduce the heat to medium-low and simmer, stirring every couple of minutes, for 8 to 10 minutes.
- Cut into the largest piece to check, and confirm it reads 165°F (74°C) on an instant-read thermometer.
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Ready when: Chicken is opaque white throughout with no pink and reads 165°F (74°C).
Tip: Keep the simmer gentle. A hard boil can scorch the bottom of the pan and toughen the chicken.
6
Add the vegetablesOven 400°F / 205°C
- Stir in the frozen mixed vegetables and raise the heat to medium.
- Cook for 3 to 4 minutes, stirring, until the sauce returns to a bubble.
- Taste and add a pinch more salt if needed.
- Meanwhile, preheat the oven to 400°F (200°C).
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Ready when: Filling is steaming hot and bubbling at the edges, and the vegetables are no longer icy.
Tip: A hot filling is important. A cool filling makes the underside of the biscuits doughy.
7
Fill the dish
- Pour the hot filling into the 9×13-inch dish and spread it into an even layer.
- The filling should come about halfway up the sides of the dish.
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Ready when: Filling is level and covers the whole dish bottom.
8
Top with biscuits
- Open the biscuit dough, separate the 8 biscuits, and cut each into quarters to make 32 pieces.
- Arrange the pieces over the filling in 4 rows of 8, with the cut sides touching but not overlapping.
- Brush the tops with the 2 tablespoons (28 g) melted butter.
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Ready when: The whole surface is covered with biscuit pieces, with small gaps for steam.
Tip: Work quickly so the filling stays hot while you assemble the top.
9
Bake until goldenOven 400°F / 205°C
- Bake the dish on the baking sheet in the center of the 400°F (200°C) oven for 22 to 26 minutes.
- Bake until the biscuits are deep golden brown and the filling bubbles around the edges.
- If the tops brown before the biscuits are cooked, tent loosely with foil.
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Ready when: Biscuits are deep golden and firm. Pull one apart in the center to check that the inside is cooked through, with no raw dough.
Tip: The baking sheet catches any drips from the bubbling sauce.
10
Rest and serve
- Let the casserole rest on a wire rack for 10 minutes so the sauce thickens.
- Sprinkle with the chopped parsley, if using, and spoon into bowls, making sure each serving gets some biscuit.
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Ready when: Sauce is thick enough to hold on a spoon and is no longer runny.

Good to know

Tips

Do not skip the resting time. Straight from the oven the sauce is thin and will run.
Condensed soup is already salty, so use low-sodium broth and taste before adding extra salt.
Cut the chicken into pieces of the same size so they finish cooking together.
For extra-crisp biscuit tops, brush with the melted butter right before baking and bake in the center rack.

Make ahead

"Make the filling through step 6 up to 2 days ahead and refrigerate it in an airtight container. Reheat it in the skillet over medium heat until steaming and bubbling, stirring often, adding a splash of broth if it is too thick. Then continue with step 7. Do not assemble the biscuits onto cold filling."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cover and store up to 4 days. Freezer: freeze portions without the biscuits for up to 3 months, or freeze with the biscuits for up to 2 months, wrapped well. Thaw overnight in the fridge. Reheat covered with foil at 350°F (175°C) for 20 to 25 minutes (30 to 35 minutes from chilled in a full dish), then uncover for the last 5 minutes. Individual portions can be microwaved for 2 to 3 minutes until steaming hot, to 165°F (74°C)."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs, or about 3½ cups shredded rotisserie chicken. Thighs take the same simmering time. If using cooked rotisserie chicken, stir it in with the vegetables and skip the 8 to 10 minute simmer.
condensed cream of chicken soup → cream of mushroom or cream of celery soup. Use the same 10.5 oz can size. The flavor will shift slightly but the texture is the same.
refrigerated large biscuit dough (8 biscuits) → 1 sheet of thawed puff pastry or refrigerated pie crust. Lay it over the hot filling, cut a few slits, and bake at 400°F (200°C) for 20 to 25 minutes until deep golden.
whole milk → half-and-half or heavy cream. This makes the sauce richer. Use the same amount.