Elevate your comfort food game with this delectable Savory Chicken and Vegetable Casserole with Cheesy Garlic Biscuits. Layered with homemade biscuits and filled with a hearty mix of chicken and vegetables, this dish is guaranteed to satisfy your cravings and leave you feeling warm and cozy.
Exploring the Ingredients
Biscuits: Utilizing the homemade biscuit dough from our Cheesy Garlic Biscuits adds an extra layer of flavor to this casserole. However, if you’re short on time, store-bought biscuits can be used as a convenient alternative.
Vegetables: This recipe features a medley of vegetables, including onions, carrots, potatoes, celery, peas, and corn. Feel free to customize the vegetable selection based on your preferences or what you have available in your pantry.
Chicken Stock: Opting for chicken stock enhances the richness and depth of flavor in the casserole. However, chicken broth can be substituted if needed.
Rotisserie Chicken: Whether you choose store-bought or homemade rotisserie chicken, it serves as a convenient and flavorful protein source for this dish.
Preparing in Advance
To streamline the cooking process, you can prep the vegetables and biscuit dough a day or two in advance. Simply store the dough in the refrigerator wrapped in plastic wrap until ready to use.
Storing Leftovers
Any leftover chicken pot pie casserole can be stored in an airtight container in the refrigerator for up to three days, allowing you to enjoy it for multiple meals.
Ingredients:
Biscuits:
- ½ cup (1 stick / 113 grams) unsalted butter, melted
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 cup (245 grams) whole milk, room temperature
- 2 cups (230 grams) mild cheddar cheese, shredded
Casserole:
- ¼ cup (½ stick / 57 grams) unsalted butter
- 1 medium yellow onion, chopped
- 1 ½ cups chopped carrots (about 2-3 carrots)
- 1 ½ cups diced red potato (about 1-2 potatoes)
- 1 ½ cups chopped celery (about 3 stalks)
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- ¼ cup (31 grams) all-purpose flour
- 1 cup (250 grams) whole milk, room temperature
- 1 cup (240 grams) chicken stock
- 3 cups (420 grams) rotisserie chicken, shredded
- 1 ½ cups frozen peas
- 1 can (15 ounces) sweet corn, drained
- 1 large egg, beaten
- Parsley, chopped, for garnish
Instructions:
Biscuits:
- In a large mixing bowl, combine flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.
- In a separate medium bowl, whisk together milk and melted butter.
- Pour the milk and butter mixture over the dry ingredients and stir until just combined. Fold in shredded cheese.
- Chill the biscuit mixture in the refrigerator while preparing the casserole.
Casserole:
- Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt butter. Add onions, carrots, potatoes, celery, salt, and pepper. Cook until vegetables are soft, stirring occasionally.
- Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute.
- Pour in chicken stock and milk. Stir to combine. Bring mixture to a boil, then reduce heat to a simmer. Add chicken and simmer for 3-4 minutes until slightly thickened.
- Add frozen peas and corn, stirring to combine.
- Pour mixture into prepared baking dish. Top with 8 dollops (about ½ cup each) of biscuit batter, flattening slightly.
- Brush tops of biscuits with beaten egg.
- Bake, uncovered, for 30-35 minutes until biscuits are golden brown and casserole is hot and bubbly.
- Garnish with chopped parsley and serve hot.
