Chicken Pot Pie Casserole

Ingredients

Ingredients

• 1 medium yellow onion
• 3 medium carrots
• 3 medium stalks celery
• 2 garlic cloves
• 1/2 medium bunch fresh thyme or 1 teaspoon dried thyme
• 6 tbsp unsalted butter, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cups all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cups whole or 2% milk
• 1 lb cooked boneless chicken
• 1 cups frozen peas
• 1 lb refrigerated jumbo or grand-size biscuits

Instructions

1. Arrange a rack in the middle of the oven and heat to 375°F.
2. Dice the onion, halve and slice the carrots and celery into 1/2-inch pieces, mince the garlic, and chop the thyme leaves.
3. Melt 4 tablespoons butter in a large skillet over medium-high heat.
4. Add the onion, carrots, celery, thyme, salt, and pepper; sauté until vegetables begin to soften and brown, 5 to 7 minutes.
5. Stir in the flour and garlic; cook until fragrant and no dry spots remain, 30 seconds to 1 minute.
6. Slowly pour in the broth and milk while scraping the skillet bottom; bring to a boil.
7. Reduce heat to simmer and cook until thickened enough to coat a spoon, 4 to 5 minutes.
8. Meanwhile, shred or dice the cooked chicken into bite-sized pieces.
9. Stir the chicken and peas into the skillet; taste and adjust seasoning as needed.
10. Transfer the filling to a 9x13-inch baking dish and spread evenly.
11. Separate the biscuits and arrange in a single layer over the filling.
12. Bake until biscuits are golden-brown and filling is bubbling, 20 to 30 minutes, covering with foil if browning too quickly.
13. Melt the remaining 2 tablespoons butter and brush over the biscuit tops before serving.

Notes

Rotisserie or leftover cooked chicken speeds up assembly; check biscuits at 15 minutes and tent with foil if needed.