Chicken Pot Pie Casserole
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Chicken Pot Pie Casserole
Craving a comforting meal? Nothing beats Chicken Pot Pie Casserole baked until crispy and golden in your Instant Pot Dutch Oven. This recipe combines shredded chicken with the creamiest vegetable filling and a vibrant sauce for that delicious blend of comfort and satisfaction that feels just like a warm hug.
Ingredients
- 4 tbsp Butter
- 3 medium Carrots diced (about 1 1/2 cups)
- 3 stalks Celery diced (about 1 1/2 cups)
- 1 large Yellow Onion diced (about 1 1/2 cups)
- 1 tsp chopped fresh Thyme
- 1 tsp Kosher Salt divided
- 1/2 tsp freshly grounded Black Pepper
- 4 tbsp All-Purpose Flour
- 2 cups Whole Milk
- 1 cup low-sodium Chicken Broth
- 1 tbsp dijon mustard
- 1/2 tsp Garlic Powder
- 4 cups cooked shredded Chicken
- 1 cup Frozen Peas
- 1 Biscuit Dough 16.3oz tube
Ingredients
- 4 tbsp Butter
- 3 medium Carrots diced (about 1 1/2 cups)
- 3 stalks Celery diced (about 1 1/2 cups)
- 1 large Yellow Onion diced (about 1 1/2 cups)
- 1 tsp chopped fresh Thyme
- 1 tsp Kosher Salt divided
- 1/2 tsp freshly grounded Black Pepper
- 4 tbsp All-Purpose Flour
- 2 cups Whole Milk
- 1 cup low-sodium Chicken Broth
- 1 tbsp dijon mustard
- 1/2 tsp Garlic Powder
- 4 cups cooked shredded Chicken
- 1 cup Frozen Peas
- 1 Biscuit Dough 16.3oz tube
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Instructions
Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and 1/2 teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining 1/2 teaspoon salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas.
Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.
