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Chicken Pot Pie Casserole – Easy and Creamy
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Ingredients
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Step by step
Method
5 steps
- 1
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Dice the onion and mince the garlic while the oven heats, then have the cooked chicken and vegetables ready to go.
- 2
Melt the butter in a large skillet over medium heat. Cook the onion for 4–5 minutes, until soft, then add the garlic for 30 seconds. Sprinkle in the flour and stir for 1 minute so it loses its raw, dusty look.
- 3
Whisk in the broth and milk in a slow stream. Stir in the cream of chicken soup, thyme, salt, and pepper, and cook 3–4 minutes until the sauce coats a spoon.
- 4
Fold in the chicken and vegetables and warm for 2 minutes. Pour the mixture into the baking dish and arrange the biscuits over the top, leaving small gaps for steam.
- 5
Bake 25–30 minutes, until the filling bubbles at the edges and the biscuits are golden all the way through. Let it rest 5 minutes before serving.