Chicken Pot Pie Casserole

Ingredients

• 3 tablespoons (42 g) unsalted butter
• 1 diced onion (140 g)
• 1/4 cup (30 g) all-purpose flour
• 1 teaspoon (1 g) dried thyme
• 1/2 teaspoon (2 g) garlic powder
• 1/2 teaspoon (3 g) fine salt
• 1/4 teaspoon (0.5 g) black pepper
• 1 1/2 cups (360 g) chicken stock
• 1 cup (240 g) whole milk, plus 1 tablespoon (15 g) for brushing
• 3 cups cooked chicken (420 g)
• 2 cups (280 g) frozen peas and carrots
• 1 tube refrigerated biscuits, 8 count (454 g)

Instructions

1. Prepare. Heat the oven to 400°F (205°C). Melt butter in a wide skillet over medium heat. Add onion and cook for 4 minutes, stirring often, until softened without browning.
2. Make the roux. Stir in flour, thyme, garlic powder, salt, and pepper. Cook for 1 minute, stirring constantly across the skillet, until the flour smells lightly toasted but remains pale.
3. Thicken the sauce. Whisk in stock gradually, smoothing each addition before adding more. Whisk in 240 g milk. Simmer for 3 to 4 minutes, stirring, until the sauce coats a spoon.
4. Add the filling. Fold in chicken and frozen vegetables. Simmer for 2 minutes, taste and adjust the seasoning, then spread the warm mixture evenly in a 9-inch square baking dish.
5. Top the casserole. Cut each biscuit into four pieces. Arrange them over the filling with narrow gaps for steam. Brush the biscuit tops with the remaining 15 g milk.
6. Bake and rest. Bake for 22 to 25 minutes, until the biscuits are deep golden and cooked underneath. Rest the casserole for 10 minutes before dividing it into four servings.

Notes

• Taste after the seasoned chicken enters the sauce; salt levels vary by bird.
• Quartered biscuits cook more evenly than whole ones over a wet filling.
• Refrigerate covered leftovers for 4 days. Freeze filling alone for 2 months, then add fresh biscuits after thawing and reheating.

Nutrition Facts