Chicken Pot Pie Casserole
Craving a comforting meal? Nothing beats Chicken Pot Pie Casserole baked until crispy and golden in your Instant Pot Dutch Oven. This recipe combines shredded chicken with the creamiest vegetable filling and a vibrant sauce for that delicious blend of comfort and satisfaction that feels just like a warm hug.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
6-8 people
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Ingredients
- 4 tbsp Butter
- 3 medium Carrots diced (about 1 1/2 cups)
- 3 stalks Celery diced (about 1 1/2 cups)
- 1 large Yellow Onion diced (about 1 1/2 cups)
- 1 tsp chopped fresh Thyme
- 1 tsp Kosher Salt divided
- 1/2 tsp freshly grounded Black Pepper
- 4 tbsp All-Purpose Flour
- 2 cups Whole Milk
- 1 cup low-sodium Chicken Broth
- 1 tbsp dijon mustard
- 1/2 tsp Garlic Powder
- 4 cups cooked shredded Chicken
- 1 cup Frozen Peas
- 1 Biscuit Dough 16.3oz tube
Ingredients
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Instructions
- Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and 1/2 teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining 1/2 teaspoon salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas.
- Transfer mixture to a 13"-x-9" baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.
- Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.