Chicken Pot Pie Casserole Recipe
Chicken pot pie casserole Easy recipe for ultimate comfort food Simple techniquetech familyfriendly try this delish casserole dish tonight
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole
- Cuisine: American
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 500 grams chicken breasts, cooked and shredded
- 100 grams frozen peas
- 100 grams frozen sweetcorn
- 50 grams plain flour
- 500 ml chicken stock
- 250 ml milk
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
- 200 grams ready-made biscuit dough
Instructions
- Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a 23x33cm baking dish.
- Heat the olive oil in a large pan or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken stock and milk until smooth. Bring to a simmer, stirring constantly to prevent lumps from forming.
- Add the shredded chicken, frozen peas, frozen sweetcorn, dried thyme, salt, and pepper. Stir to combine. Simmer for 5-10 minutes, or until the sauce has thickened slightly.
- Pour the chicken and vegetable mixture into the prepared baking dish.
- Arrange the biscuit dough on top of the chicken mixture. You can cut the biscuits into halves or quarters if you prefer smaller pieces.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Notes
Easy Chicken Pot Pie Casserole recipe! Skip the fuss with this family-friendly version. Ready in under an hour, using simple ingredients. Perfect for busy weeknights!