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Chicken Pot Pie Casserole with Buttermilk Biscuit Topping

Chicken pot pie casserole is baked under a tender buttermilk biscuit topping until golden, with a creamy chicken and vegetable filling that bubbles around the edges. The biscuits bake right on top for an easy, hearty dinner from a 9x13-inch dish.
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Prep Time 20 minutes
Cook Time 40 minutes
standing 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 Nonstick cooking spray for greasing
  • 0.5 cup unsalted butter plus 2 tbsp, divided
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 0.33 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt divided between the filling and topping
  • 0.25 tsp black pepper
  • 3 cups chicken cooked, chopped
  • 1 cup frozen peas
For the biscuit topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.75 cup buttermilk cold

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with nonstick cooking spray.
  3. Melt 4 tablespoons of the butter in a 12-inch skillet over medium heat, then add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until beginning to soften.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth and milk until smooth.
  6. Stir in the thyme, 1 teaspoon of the salt, and the black pepper, and simmer for 3 to 5 minutes, stirring, until thickened.
  7. Stir in the chicken and peas.
  8. Transfer the filling to the prepared baking dish.
Make the biscuit topping and bake
  1. Whisk together the 2 cups flour, baking powder, baking soda, and remaining 1/2 teaspoon salt.
  2. Cut in the remaining 6 tablespoons cold butter until the pieces are about pea-sized.
  3. Pour in the buttermilk and stir just until a shaggy dough forms.
  4. Drop the dough in 8 portions over the filling.
  5. Bake for 25 to 30 minutes, until the biscuits are golden and cooked through, the filling bubbles around the edges, and the center reaches 165°F.
  6. Let stand for 10 minutes before serving.

Notes

For tender biscuits, cut the cold butter in until the pieces are about pea-sized and stir the dough just until shaggy. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months, knowing the biscuits may soften after thawing. For a dairy-free variation, use plant-based butter and unsweetened dairy-free milk with a dairy-free buttermilk substitute.