Main Disheschocolatewithgrace4.4
Chicken Pot Pie Casserole with Biscuits
Straight from the oven, this Chicken Pot Pie Casserole with Biscuits is downright mouthwatering with its piping hot filling of tender chicken and vegetables, topped with flaky, golden-brown biscuits.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- whisk
- oven
📝 Preparation Steps
1
Preheat oven to 375°F. In a large deep oven-safe skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about ⏱️ 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
¼ cup buttermelted butter2 tablespoons
2
Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about ⏱️ 5 minutes. Add the chicken and vegetables. Stir to mix throughout.
milk1 cup
3
Split the biscuits in half, by pulling apart the layers. Top the skillet with 16 biscuit halves and bake for ⏱️ 26-32 minutes, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling.
4
Remove from the oven and brush with melted butter. Sprinkle with parsley, if desired. Cool for at least ⏱️ 10 minutes before serving.
¼ cup buttermelted butter2 tablespoons
Nutrition Facts
calories
276 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
483 mg
protein Content
21 g
trans Fat Content
0.3 g
cholesterol Content
80 mg
carbohydrate Content
15 g
saturated Fat Content
7 g
unsaturated Fat Content
6 g
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