This a casserole made of chicken pot pie filling and topped with biscuits. Fresh vegetables and chicken are cooked on the stove top then the filling goes in a casserole dish and biscuit dough is placed on top before it is baked in the oven. It’s the best part of the chicken pot pie without having to make a pastry crust, and it’s large enough to feed a crowd. I stole this recipe from The Complete Cooking Light Cookbook. You will be enthusiastic about this dish, this is no ordinary chicken pot pie.
“I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.” – Robert Farrar Capon, American Episcopal priest, author of The Supper of the Lamb and chef (see more quotes in the Quotes tab)
September 23rd is National Great American Pot Pie Day (to see more Food Holidays click National Food Holidays or check out the Food Holiday Calendar) and this chicken pot pie casserole is a great way to celebrate.
In a large skillet, cook 2 ½ lbs boneless skinless chicken breasts with seasoning of your choice. (the original recipe calls for the chicken to be boiled, but I like the flavoring of cooking it in the skillet better than boiling)
Remove the chicken once cooked, then cut into bite size pieces.
Prep the first part of the vegetables: dice 1 ½ cups unpeeled potatoes, chop ½ cup celery, chop ¾ cup carrots and mince 1 garlic clove.
Spray the skillet you cooked the chicken in, then add the potatoes, celery, carrots and garlic. Cook on low for a few minutes, making sure to stir and scrap up the brown bits that were left in the pan when you cooked the chicken.
Bring 4 ½ cups chicken stock to a boil in a large saucepan over medium high heat. Add potato, celery, carrots, and garlic; cover and cook 5 minutes. Add leek; cover and cook 3 minutes.
Next add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.
Combine 6 tbsp flour, 1 tsp salt and 1 tsp black pepper in a medium bowl. Add 1 cup milk to mixture.
Stir with a whisk, making sure the flour is dissolved with no lumps.
Pour the milk and flour mixture into the pot with the vegetable mixture.
Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add chicken.
Spoon into a 13×9 inch baking dish sprayed with cooking spray.
Make the biscuit topping by combining 2 cups flour, 2 tsp baking powder, ½ tsp salt, ¼ tsp sugar and ⅛ tsp garlic powder in a bowl.
Stir in 1 cup milk and 1 ½ tbsp melted butter just until flour mixture is moistened.
Drop biscuit topping onto chicken mixture to form 16 biscuits.
Bake 400 for 30 minutes or until golden.
This can serve 8 people by plating 1 cup chicken mixture & 2 biscuits per person.
Chicken Pot Pie
A lighter version of traditional chicken pot pie made into a casserole with a biscuit topping. Fresh vegetables and chicken are cooked on the stove top, then the filling goes in a casserole dish and biscuit dough is placed on top before it is baked in the oven. It’s the best part of the chicken pot pie without having to make a pastry crust, and it’s large enough to feed a crowd.
Ingredients
Chicken Pot Pie Filling
- 9 cups water
- 1 tbsp black peppercorns
- 2 ½ lbs chicken pieces skinned
- 3 celery stalks each cut into 4 pieces
- 1 small onion quartered
- 1 bay leaf
- 1 ½ cups diced unpeeled round red potatoes
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- 1 garlic clove minced
- ¾ cup thinly sliced carrot
- ½ cup chopped leak about 1 small
- 1 cup sliced fresh mushrooms
- ½ cup frozen green peas
- 6 tbsp AP flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup milk
Biscuit Topping
- 2 cups AP flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp sugar
- ⅛ tsp garlic powder
- 1 cup milk
- 1 ½ tbsp butter or margarine melted
Instructions
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Combine first 6 ingredients in an 8 quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.
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Remove chicken pieces from broth. Place chicken in a large bowl, and chill for 15 minutes. Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 ½ cups broth; reserve remaining broth for another use.
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Remove chicken from bones; cut into bite-size pieces.
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Preheat oven to 400 F.
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Bring 4 ½ cups broth to a boil in a large saucepan over medium high heat. Add potato, chopped celery, bell pepper, and garlic; cover and cook 5 minutes. Add carrots and leek; cover and cook 3 minutes. Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.
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Combine flour, salt and black pepper in a medium bowl. Add milk, stirring with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add chicken.
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Spoon into a 13x9 inch baking dish sprayed with cooking spray.
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Make biscuit topping by combining flour, baking powder, salt, sugar and garlic powder in a bowl. Stir in milk and butter just until flour mixture is moistened.
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Drop biscuit topping onto chicken mixture to form 16 biscuits. Bake at 400 F for 30 minutes or until golden.
Recipe Notes
You can skip the first 3 steps, which is basically making homemade chicken stock, I cheat and use store bought chicken stock to save time. Boneless skinless chicken breasts can be cooked in a skillet with some chicken seasoning, and then cut the chicken into bite size pieces instead of boiling the chicken. Start the recipe with cooking the vegetables in the skillet you cooked the chicken in. Cook the vegetables on low, and stir to help scrap up the browned bits from the bottom of the skillet. Then I transfer the vegetables to a stock pot, adding chicken stock. It saves a lot of time, I can prep the finished chicken mixture ahead of time and cover and keep it in the refrigerator. Put the chicken mixture filled baking pan in the oven while the oven preheats to take the chill off the mixture. While the oven preheats, I assemble the biscuit topping. Once the oven is preheated I remove the baking pan from the oven, drop the biscuit topping on top and return to the oven and bake for 30 minutes.