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Craving pot pie but don’t want traditional pie crust? Chicken Pot Pie Casserole With Biscuits is a great dinner alternative topped with bacon cheddar biscuits.


Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits
Growing up, I thought I hated pot pie.

We would eat those mini frozen pot pies in the famous red box, and although I ate the filling no problem, I always left the crust.

Fast forward to one summer when Dad and I visited Philadelphia for the weekend and ate dinner at City Tavern. I had my meal picked out when the server informed us that the special was turkey pot pie with puff pastry.

For some reason, that was enough to convince me to get the special. But I don’t like pot pie.

That dinner opened the gates to a pot pie obsession. I lost count how many times I’ve made chicken pot pie for two.

When my parents ask what do I want for dinner when I visit, often I reply pot pie. This Chicken Pot Pie Casserole with bacon cheddar biscuits is a modern twist on a retro classic.


Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

One of the main reasons I never liked pot pie was the crust. I have never been a fan of pie crust and opt for alternatives such as puff pastry.

However, when I saw this biscuit-topped version in one of my magazines, I knew I had to try it.

The original recipe made a creole-inspired filling, but I kept my traditional filling with chicken, carrots, peas, and potatoes then topped with the bacon cheddar biscuits (similar to the ones used with my chicken pot pie soup).


Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

It’s easier than you think. The biscuits are a quick mix of flour, butter, cheese, bacon, chives, and cream.

No yeast, no rising, no wait time. Just mix, knead, roll, and cut.

While the chicken filling is baking for the first 15 minutes, I was able to prepare the biscuits and have them ready when 15 minutes was up. How’s that for quick and easy?


Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits

Chicken Pot Pie Casserole is ultimate comfort food. Maybe that’s why I crave it so much.

You can speed up the cooking process by using already-cooked chicken, whether it’s rotisserie chicken shredded up or leftover chicken from the night before.

You can even skip peeling and cutting carrots if you use frozen carrots and peas.

Chicken Pot Pie Casserole With Biscuits

Chicken Pot Pie Casserole With Biscuits

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Craving pot pie? Chicken Pot Pie Casserole topped with homemade bacon cheddar biscuits is a great dinner alternative to traditional pot pie when you don’t want to make a pie crust.

Ingredients

  • 1 tablespoon vegetable or olive oil
  • 2 small boneless skinless chicken breasts or 1 small boneless skinless chicken breast, cut into 1/2 inch pieces*
  • 2 tablespoons unsalted butter
  • 1 carrot, peeled and diced
  • 1/4 cup diced yellow or white onion
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt, preferably kosher
  • 2 cups chicken broth or stock
  • 1 large Russet potato, peeled and cubed into 1-inch pieces
  • 1/4 cup frozen peas
  • 1 tablespoon whole milk
  • Homemade Cheddar Biscuits (get recipe here)

Instructions

  1. Preheat oven to 425F degrees. Have a 1 quart casserole dish or 8x8 pan ready.
  2. In a large 12 inch skillet over medium heat, heat the oil. Lightly season the chicken with salt then add to the hot oil. Cook for 3-4 minutes or until golden brown. Flip and cook for another 3-4 minutes or until the chicken is no longer pink. Transfer to a bowl and keep warm.
  3. In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind. Add the onion, carrot, and a big pinch of salt. Cook until softened, about 3-5 minutes. Add garlic and cook 1 minute.
  4. Stir in the flour and salt to make a roux (paste), then slowly whisk in the broth and salt.
  5. Bring to a boil then add the potatoes. Cook for 8-10 minutes or until the potatoes are soft, stirring often.
  6. Remove from the heat and stir peas, milk, cooked chicken and any juices accumulated in the bowl. Taste and adjust for salt.
  7. Transfer to casserole dish then bake for 15 minutes or until hot.
  8. While the filling is baking, make the biscuits but don't bake yet (get recipe here).
  9. Once filling is done baking, top with uncooked biscuits. Bake another 20-25 minutes or until the biscuits are golden brown and filling is bubbly.

    Casserole is best eaten the day of due to the biscuits. Refrigerate leftovers for up to 4 days.

Notes

  • *You can also use 1 cup precooked chicken.

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© Carla Cardello
Cuisine: American / Category: Chicken + Turkey

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