Easy Chicken Pot Pie Casserole with Cheddar Biscuits (Print version)

Creamy chicken pot pie filling baked under fluffy cheddar biscuits for a cozy casserole dinner.

# Ingredients:

For the chicken filling

01 - 4 tablespoons (56 g) unsalted butter
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/3 cup (40 g) all-purpose flour
05 - 2 cups (480 ml) low-sodium chicken broth
06 - 1 cup (240 ml) whole milk
07 - 3 cups (420 g) cooked shredded chicken
08 - 12 oz (340 g) frozen mixed vegetables
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dried thyme

For the cheddar biscuits

12 - 2 cups (240 g) all-purpose flour
13 - 1 tablespoon baking powder
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon kosher salt
16 - 6 tablespoons (85 g) cold unsalted butter, cubed
17 - 1 cup (115 g) shredded sharp cheddar cheese
18 - 3/4 cup (180 ml) whole milk, plus 1-2 tablespoons if needed

# Instructions:

01 - Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish and set it near the stove.
02 - Melt the butter in a large skillet over medium heat. Add the onion and cook for 4-5 minutes until softened, then stir in the garlic for 30 seconds.
03 - Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth, then the milk. Simmer for 3-4 minutes until thick enough to coat a spoon.
04 - Stir in the chicken, frozen vegetables, salt, pepper, and thyme. Cook for 2 minutes, then spread the hot filling into the prepared baking dish.
05 - In a bowl, whisk flour, baking powder, garlic powder, and salt. Cut in the cold butter until crumbly, then stir in cheddar and milk just until a soft dough forms.
06 - Drop 2 tablespoon mounds of biscuit dough over the hot filling, leaving small gaps between each mound so steam can escape.
07 - Bake for 22-26 minutes, until the filling bubbles around the edges and the biscuits are golden and cooked through. Rest for 10 minutes before serving.

# Good to know:

01 - Use small biscuit mounds so the centers bake through.
02 - The filling can be made up to 2 days ahead.
03 - Best served after a 10 minute rest.

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