Chicken Pot Pie Casserole
, Serves 6-8
Creamy chicken and vegetable filling in a thick mustardy sauce, topped with golden biscuits and baked in one dish.
| prepArrange oven rack in center; preheat oven to 375°F / 190°C | |||||||
| 55 g unsalted butter | Melt butter, soften vegetables 5-7 min | Stir in flour, cook 2 min | Whisk in liquids & seasonings, boil | Simmer 3-5 min until thickened | Fold in chicken & peas, adjust seasoning | Transfer to 13x9" dish, top with biscuits | Bake 375°F / 190°C, 22-25 min |
| 1 large yellow onion, finely chopped (about 190 g) | |||||||
| 3 medium carrots, peeled, finely chopped (about 190 g) | |||||||
| 3 celery ribs, finely chopped (about 150 g) | |||||||
| 1 tsp finely chopped fresh thyme | |||||||
| 1/2 tsp kosher salt (for the vegetables) | |||||||
| 1/2 tsp freshly ground black pepper, plus more | |||||||
| 30 g all-purpose flour | |||||||
| 475 ml whole milk | |||||||
| 240 ml low-sodium chicken broth | |||||||
| 1 tbsp Dijon mustard | |||||||
| 1/2 tsp garlic powder | |||||||
| 1/2 tsp kosher salt (for the sauce), plus more | |||||||
| 560 g cooked shredded chicken | |||||||
| 140 g frozen peas | |||||||
| 1 (462 g) tube biscuit dough | |||||||
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