Chicken Pot Pie Casserole

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

¼ cup unsalted butter

1 medium yellow onion, diced

1 (16-oz) bag frozen mixed vegetables (mix of corn, carrots, peas, green beans)

½ cup + 1 tablespoon flour*

4 cups low-sodium chicken broth

1 teaspoon fine salt

½ teaspoon dried thyme or dried parsley

½ teaspoon garlic powder

¼ teaspoon black pepper

1 lb chopped boneless skinless chicken breast or thighs**

2 cups flour*

1 tablespoon baking powder

1 teaspoon garlic powder

¼ teaspoon fine salt

6 tablespoons cold unsalted butter

1 cup shredded cheddar cheese, divided

1½ teaspoons dried thyme or dried parsley

1 cup dairy or unsweetened non-dairy milk of choice

1 teaspoon apple cider vinegar or white wine vinegar

Flaky sea salt

Directions

Preheat the oven to 400℉. Mist a 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray.

In a Dutch oven, large pot, or extra-large skillet over medium-high heat, heat the butter until melted. Add the onion and frozen mixed vegetables and cook until the vegetables are softened and tender, 5-6 minutes. Add the flour, tossing to coat the ingredients, and cook 1 minute more while stirring constantly.

Reduce the heat to low and add the broth, ½ to 1 cup at a time, stirring after each addition. Be patient and stir slowly as you continue adding the broth. Stir in the salt, thyme, garlic powder, and pepper. Increase the heat to medium-high and allow the mixture to come to a boil for 2-3 minutes as it thickens to a gravy-type sauce. Reduce the heat to medium-low. Add the chicken, stirring until well incorporated, and cook for 5-7 minutes more, until the chicken becomes opaque (it doesn’t need to be cooked all the way through, as it will continue to cook in the oven).

Transfer the mixture to the prepared baking dish and spread into an even layer. Bake, uncovered, for 10 minutes.

Meanwhile, make the biscuit dough. In a bowl, stir together the 2 cups of flour, baking powder, garlic powder, and salt. Using a pastry blender or two knives, cut the 6 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbles.

Stir in ¾ cup of the shredded cheese and the thyme or parsley. Then, add the milk and vinegar; stir until the mixture forms a soft slightly sticky dough.

After 10 minutes, remove the casserole from the oven and, using two spoons or a cookie dough scoop, drop the dough into small mounds (1-2 tablespoons each) all over to cover the hot pot pie filling layer. It’s OK if the top is not completely covered with the biscuit dough, as they will expand during baking.

Return the casserole to the hot oven and bake for 15 minutes. Remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuit layer and sprinkle with the flakey salt. Return to the oven and bake until the biscuits start to brown, an additional 8 to 10 minutes.

Allow the casserole to cool at least 10 minutes before serving, or longer. The gravy will continue to thicken as it cools a bit. Store leftovers in a covered container in the fridge up to 4 days.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 405
• Total Fat: 20 g
• Saturated Fat: 10 g
• Cholesterol: 92 mg
• Sodium: 515 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 25 g