One-Pan Chicken Pot Pie Bake
This comforting casserole brings together tender chicken, hearty vegetables, and a creamy sauce, all crowned with golden, flaky biscuits for a satisfying one-dish meal.
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Servings: 8 servings
Ingredients
- 1 cup frozen peas
- 1 tablespoon Dijon mustard
- 2 cups whole milk
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon garlic powder
- 1 large yellow onion diced (about 1½ cups)
- 1 16.3-ounce tube biscuit dough
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 4 tablespoons all-purpose flour
- 4 tablespoons butter
- 3 medium carrots diced (about 1½ cups)
- 1 teaspoon kosher salt divided
- 3 stalks celery diced (about 1½ cups)
- 4 cups cooked shredded chicken
Instructions
- Preheat the oven to 375°F, positioning the rack in the center.
- In a large skillet set over medium-high heat, melt the butter. Add the carrots, celery, onion, thyme, and ½ teaspoon of the salt, cooking and stirring frequently until the vegetables are softened, approximately 5 to 7 minutes.
- Stir in the flour to coat the vegetables and continue cooking for an additional 2 minutes.
- Pour in the milk, chicken broth, Dijon mustard, garlic powder, and remaining ½ teaspoon salt, whisking thoroughly to blend. Raise the heat to high and bring the mixture to a boil.
- Reduce to medium heat and simmer, stirring regularly, until the sauce thickens, about 3 to 5 minutes. Incorporate the shredded chicken and peas, tasting and adjusting the seasoning as necessary.
- Spoon the prepared filling into a 13-by-9-inch baking dish. Evenly place the biscuits over the surface of the filling. Lightly season the top with additional salt and pepper.
- Bake for 22 to 25 minutes, or until the filling is bubbling and the biscuits are puffed and golden brown. Allow the dish to rest for 5 minutes before serving.