Chicken Pot Pie Casserole
Description
This chicken casserole will be a huge hit when you serve it to your family. It's made with tender chicken, vegetables, and a homemade sauce, all topped with buttery, flaky drop biscuits.
Ingredients
Filling:
1/4 c. butter
1 small yellow onion, chopped small (about 1 c.)
1/2 c. celery, sliced very thin, from about 2 ribs
1/3 c. all-purpose flour
1 1/2 c. chicken broth
1 c. milk
1/2 t. kosher salt
1/4 t. black pepper
1/4 t. celery seed
4 c. cooked chicken, diced into 1/2 inch pieces (rotisserie chicken is great)
2 c. frozen mixed vegetables
Topping:
2 c. all-purpose flour
2 1/2 t. baking powder
1 t. kosher salt
1 T. sugar
1/3 c. cold butter, grated
1 c. milk, plus more ONLY as needed
Directions
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Filling:
Preheat oven to 425 degrees F. Butter a 9×13 baking dish; set aside.
In a large, deep skillet, over medium-high heat, melt the butter. Add the onions and celery; cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth; whisk to combine.
Stir in the milk, salt, pepper, and celery seed. Reduce heat; simmer over medium-low heat until thickened, about 5 minutes.
Stir in the chicken and vegetables. Pour mixture into the prepared baking dish; set aside.
Topping:
In a bowl, stir together the flour, baking powder, salt, and sugar. Grate the cold butter over and into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea sized or smaller lumps throughout.
Gradually stir in milk. DON'T dump all of the milk in at one time, but just enough until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
Use a large scoop to place the dough over the filling in the baking dish.
Bake for 14-18 minutes until the topping is golden brown, the biscuits are flaky, and the filling is bubbling.
Cool for 10 minutes before serving.
6 servings.