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.
Servings Prep Time
6-8people 10minutes
Cook Time
60minutes
Servings Prep Time
6-8people 10minutes
Cook Time
60minutes
Ingredients
  • 4tbsp Butter
  • 3 medium Carrotsdiced (about 1 1/2 cups)
  • 3 stalks Celerydiced (about 1 1/2 cups)
  • 1 large Yellow Oniondiced (about 1 1/2 cups)
  • 1tsp chopped fresh Thyme
  • 1tsp Kosher Saltdivided
  • 1/2tsp freshly grounded Black Pepper
  • 4tbsp All-Purpose Flour
  • 2cups Whole Milk
  • 1cup low-sodium Chicken Broth
  • 1tbsp dijon mustard
  • 1/2tsp Garlic Powder
  • 4cups cooked shredded Chicken
  • 1cup Frozen Peas
  • 1 Biscuit Dough16.3oz tube
Instructions
  1. Preheat oven to 375ยบ 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.
  2. Transfer mixture to a 13″-x-9″ baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
  3. Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.