Creamy Chicken Pie with Biscuit Topping (Printer-friendly)
A creamy casserole combining tender chicken, fresh vegetables, and a homemade biscuit topping for the perfect comfort meal.
# What You'll Need:
→ Poultry
01 - 3 cups cooked chicken breast, diced
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup frozen corn
06 - 1 medium onion, diced
→ Sauce
07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon dried thyme
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
→ Biscuit Topping
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - ½ teaspoon salt
17 - ½ cup unsalted butter, cold and cubed
18 - ¾ cup whole milk
# How to Prepare:
01 - Preheat oven to 400°F. Grease a 9x13 inch casserole dish with butter or cooking spray.
02 - Melt 3 tablespoons butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables are softened.
03 - Sprinkle 3 tablespoons flour over the sautéed vegetables. Stir constantly for 1 minute to combine.
04 - Gradually whisk in 2 cups chicken broth and 1 cup milk, stirring continuously to avoid lumps. Add dried thyme, salt, and black pepper. Bring mixture to a simmer and cook for 3-4 minutes until sauce thickens.
05 - Stir in cooked chicken, frozen peas, and frozen corn. Remove from heat and transfer entire mixture to the prepared casserole dish.
06 - In a mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt. Cut in cold cubed butter until mixture resembles coarse breadcrumbs. Stir in ¾ cup milk until just combined. Do not overmix.
07 - Drop spoonfuls of biscuit dough evenly across the surface of the chicken mixture.
08 - Bake for 25-30 minutes until biscuit topping is golden brown and cooked through, and filling is bubbling at the edges.
09 - Remove from oven and allow casserole to cool for 10 minutes before serving.
# Expert Advice:
01 -
- The sauce thickens into this velvety blanket that coats each bite perfectly, something I discovered after years of making too-thin versions that my family politely ate anyway.
- You can prep most of it ahead and just add the biscuit topping before baking, which saved me during that chaotic week when both kids had different sports tournaments.
02 -
- Letting the casserole rest for at least 10 minutes after baking isn't optional; I learned this the hard way when I once served immediately and watched the filling run all over everyone's plates.
- The milk can be replaced with half-and-half or even heavy cream for an extra luxurious sauce, something I discovered during a snowstorm when the store was out of whole milk.
03 -
- The biscuit topping works best when all ingredients are cold, so I often measure everything for it first, then chill the bowl in the freezer while preparing the filling.
- For a golden, slightly crunchy biscuit top, brush with a little extra milk or melted butter in the last five minutes of baking, something my mother-in-law taught me that makes all the difference.