Ultimate Chicken and Biscuit Pot Pie Casserole: A Hearty Homemade Comfort Food Classic
There are some dishes that simply define comfort, and this Chicken and Biscuit Pot Pie Casserole sits proudly at the top of that list. It’s a culinary hug in a bowl, brimming with tender chunks of chicken, a colorful medley of fresh vegetables, and crowned with a golden, flaky canopy of homemade buttermilk biscuits. Forget everything you thought you knew about classic pot pie; this casserole elevates the experience with its rich, savory flavors and irresistible textures.
Remember that fleeting moment a while back when I was on a quest for my very own catchphrase? Inspired by culinary giants and their signature exclamations, I yearned for a word that would encapsulate the sheer delight and deliciousness of my creations. After much deliberation, the word “amazeballs” sprang to mind. It perfectly captured the essence of dishes like this Honey Bourbon Chicken I devoured the other night, which truly was amazeballs!
Or perhaps describing the delightful innovation of these Maple Glazed Cinnamon French Toast Donuts as “amazeballs creative!” It felt right, a playful expression of culinary joy. However, as fate would have it, just as I was getting comfortable with my new linguistic gem, a friend informed me that my cherished word had been, shall we say, appropriated by none other than the Kardashians. The devastation was real! How could one of them, perhaps the short one, claim my word? (I don’t watch their show, so the specific culprit remains a mystery.) Yet, a new theory quickly formed: they must be secret admirers of my blog, so utterly captivated by my culinary genius that they simply *had* to adopt my signature phrase. Yes, I’m just that cool, people!
The downside? My catchphrase quest continues. There’s no way I’m letting my culinary identity be associated with that particular dynasty. So, it’s back to the drawing board for a fresh, unique expression of deliciousness.
What does this delightful anecdote have to do with this Chicken and Biscuit Pot Pie Casserole, which I proudly made for our #SundaySupper retro theme this week? Absolutely nothing directly, except to underscore that the joy and deliciousness found in my kitchen, whether through a catchy phrase or a comforting meal, is truly worth sharing. And speaking of retro, when I think of classic, satisfying, stick-to-your-ribs meals that transcend time and please everyone, my mind instantly conjures the magic of a casserole. This chicken and biscuit pot pie casserole, topped with fluffy, homemade buttermilk biscuits, is the epitome of that timeless, comforting appeal.
A Family Favorite: Why This Casserole Is Irresistibly Delicious
This casserole isn’t just a meal; it’s an experience. My husband, a man of discerning taste when it comes to comfort food, fell head over heels for this Chicken and Biscuit Pot Pie Casserole. How much, you ask? Enough that I found myself making it three times within a single month! While I adore chicken pot pie as much as the next person, a triple repeat within four weeks might sound excessive. But when a dish is this good, this deeply satisfying, and so universally loved, it’s hard to resist its call. It’s the kind of meal that brings everyone to the table, eagerly anticipating a warm, hearty bowl.
What makes this casserole truly shine is its explosion of fresh flavors. Unlike many old-school casseroles that rely on processed canned soups for their base, this recipe takes a homemade approach that makes all the difference. We craft a rich, velvety cream sauce from scratch, infusing it with aromatic fresh herbs and garlic. By gently simmering milk with sprigs of thyme, rosemary, sage, and a halved head of garlic, we impart an incredible depth of flavor that simply can’t be achieved with pre-made ingredients. This thoughtful step elevates the entire dish, ensuring every spoonful is bursting with natural, wholesome goodness.
Beyond the incredible sauce, the casserole is generously packed with an abundance of fresh, hearty ingredients. We start with tender, seasoned chunks of chicken, browned to perfection, and then finish cooking in the oven to ensure juiciness. This is combined with a vibrant mix of diced celery, carrots, onions, and potatoes, all cooked until tender, offering both textural contrast and a sweet, earthy foundation. Frozen peas and corn are added at the end, providing pops of color and sweetness that round out the vegetable medley. A sprinkle of fresh thyme at the very end brightens the entire dish, marrying all the flavors into a harmonious blend. It’s a symphony of textures and tastes that truly defines comfort food perfection.
The Star of the Show: Homemade Buttermilk Biscuits
While the creamy chicken and vegetable filling is undeniably delicious, it’s the biscuits that truly steal the show in this pot pie casserole. These homemade buttermilk biscuits are baked directly on top of the rich, savory filling until they reach a magnificent golden brown. They emerge from the oven warm, incredibly buttery, and boasting a super flaky texture that simply melts in your mouth. Honestly, these are the best biscuits I’ve ever made, period. Each one offers a perfect contrast to the creamy filling below, absorbing the flavorful sauce and providing a satisfying chew. I’ll confess, I was strongly tempted to pluck all the biscuits off the casserole and indulge in them myself before anyone else had a chance. They are that good – a testament to the simple magic of flour, butter, and buttermilk combined with a little love.
The process of making these biscuits is surprisingly straightforward. A few key tips ensure their success: using very cold butter cut into small pieces helps create those desirable flaky layers, and working the dough minimally prevents it from becoming tough. The tangy buttermilk contributes to their tender crumb and unique flavor profile. Once rolled and cut, they transform from simple dough into golden, fluffy masterpieces right on top of your bubbly casserole. The aroma that fills your kitchen while these are baking is pure bliss, a promise of the deliciousness to come.
Whether you’re gathering for a cozy family dinner or looking for the ultimate crowd-pleasing dish, this Chicken and Biscuit Pot Pie Casserole delivers on all fronts. It’s a comforting classic made even better with fresh, homemade ingredients and a touch of culinary passion. Get ready to create a meal that will have everyone asking for seconds, and perhaps even inspiring a new “amazeballs” worthy catchphrase for your own kitchen. Enjoy every warm, savory, biscuit-topped bite!
Chicken and Biscuits Pot Pie Casserole
Yield: 6 servings
Total Time: 1 hour 15 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
Pot Pie
- 3 bone-in split chicken breasts
- 4 tablespoons olive oil, divided
- 3 stalks celery, diced
- 3 carrots, diced
- 1 onion, diced
- 1 large potato, peeled and diced
- 2 bay leaves
- 4 tablespoons butter, divided
- 1/2 cup flour
- 1 cup chicken stock
- 1 teaspoon worcestershire sauce
- 1 teaspoon Bon Appetit seasoning
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon chopped fresh thyme
- salt & pepper
Milk Mixture
- 4 cups milk
- 3 sprigs thyme
- 1 sprig rosemary
- 1 sprig sage
- 1 head garlic, cut in half
Buttermilk Biscuits
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1/2 cup very cold butter, cut into pieces
- 3/4 cup cold buttermilk
- 1 large egg, lightly beaten
Directions:
Pot Pie
- Preheat the oven to 350 degrees F. Butter a large casserole dish.
- In a large saucepan over medium-low heat, add milk, thyme, rosemary, sage, and garlic. Bring to a simmer and cook for 15 minutes (do not let the mixture come to a boil). Strain the milk mixture, discarding the herbs and garlic, and set aside.
- While the milk mixture is simmering, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season your chicken breasts generously with salt and freshly ground black pepper. Carefully add the chicken to the hot pot and brown on each side for 2-3 minutes until golden brown. This step adds wonderful flavor and a beautiful crust. Transfer the browned chicken to a sheet pan and finish cooking in the preheated oven for about 25 minutes, or until cooked through (internal temperature reaches 165°F/74°C). Once cooked, transfer the chicken to a cutting board and allow it to cool slightly before shredding it into bite-sized pieces. Once the chicken is out, increase the oven temperature to 400 degrees F (200 degrees C) for the biscuits.
- Turn the heat down to medium-low in the same pot (with the flavorful chicken drippings) and add the remaining 2 tablespoons of olive oil. Add the diced celery, carrots, onion, potato, and bay leaves. Sprinkle with a pinch of salt and pepper. Cook the vegetables, stirring occasionally, for about 30 minutes, or until they are tender and slightly softened. This slow sautéing brings out their natural sweetness.
- Carefully remove and discard the bay leaves from the cooked vegetables. Add 4 tablespoons of butter to the pot. Once the butter has melted completely, sprinkle in the 1/2 cup of flour to create a roux; cook, stirring constantly, for 1-2 minutes until a light golden paste forms. This will be the base for our rich, homemade sauce.
- Gradually stir in the previously strained herb-infused milk, whisking continuously to ensure a smooth sauce without lumps. Add the chicken stock, Bon Appetit seasoning, worcestershire sauce, and another pinch of salt and pepper to taste. Allow the mixture to come to a gentle simmer, stirring occasionally, and cook until it thickens to your desired consistency. If the mixture becomes too thick, you can stir in a little more chicken stock until it’s just right.
- Once the creamy sauce has thickened, stir in the frozen peas, frozen corn, the shredded cooked chicken, and the fresh chopped thyme. Taste the mixture and adjust seasonings (salt and pepper) as needed. Pour the entire chicken and vegetable mixture into your buttered casserole dish, spreading it evenly.
Biscuits
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and sugar until well combined.
- Cut the very cold butter into small pieces and add it to the dry ingredients. Using a fork or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This is crucial for flaky biscuits. In a separate small bowl, whisk together the cold buttermilk and the lightly beaten egg. Add this wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix the dough.
- Transfer the biscuit mixture to a lightly floured surface. Gently knead the dough only a few times, just enough until it comes together into a cohesive ball. Overworking the dough will result in tough biscuits.
- Roll out the dough to an even thickness of about 1/2-inch. Using a round biscuit cutter (or even the rim of a glass), cut out your biscuits.
- Carefully arrange the cut biscuits directly on top of the hot chicken mixture in the casserole dish, spacing them about 1-inch apart to allow for expansion. Place the dish in your preheated 400°F (200°C) oven and bake for 20-25 minutes, or until the biscuits are beautifully golden brown on top and the casserole filling is bubbly and heated through. Let it rest for a few minutes before serving to allow the sauce to set.
All images and text ©One Sweet Mess.