Chicken Pot Pie Casserole

Prep Time

10 minutes

Cook Time

60 minutes

Servings

6-8 people

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.

Ingredients

4 tbsp

Butter

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

Biscuit Dough, 16.3oz tube

Instructions

Recipe Categories

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.

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