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DinnerChickenBaking
Easy Homemade Chicken Pot Pie Casserole: Comforting Dinner with Fluffy Biscuits
By Mason Brooks
Ingredients
Servings
4
- •3 cups cooked chicken (diced or shredded, rotisserie recommended)
- •1 cup frozen peas and carrots mix
- •1 2/3 cup frozen corn (optional)
- •1 3/3 cup butter (unsalted)
- •1 3/4 cup all-purpose flour
- •1 2/3 teaspoon salt
- •1 4/4 teaspoon black pepper
- •1 4/4 teaspoon garlic powder
- •1 4/4 teaspoon onion powder
- •1 3/4 cup chicken broth
- •1 2/3 cup milk
- •1 can refrigerated biscuit dough (such as Pillsbury Grands, 16 oz)
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet over medium heat, melt the butter.
- 3
Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir to form a smooth paste (roux) and cook for 1-2 minutes until bubbly.
- 4
Slowly whisk in the chicken broth and milk, stirring until the mixture thickens and comes to a gentle boil, about 3-5 minutes.
