Chicken Pot Pie Casserole

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

4 cups cooked chicken (shredded*)

6 Tbsp unsalted butter (plus 1/2 Tbsp more to brush biscuits)

1 medium yellow onion (1 cup chopped)

3 garlic cloves (minced)

1/3 cup all-purpose flour

2 1/2 cups chicken stock I

1/2 cup heavy cream

2 tsp fine sea salt (or to taste, plus kosher salt to garnish)

1/4 tsp black pepper (plus more to garnish)

Small bag of peas and carrots(do not thaw)

1/4 cup parsley (finely chopped)

10 homemade biscuits ()

Instructions

Preheat oven to 400 ̊F. Butter a 9x12 casserole dish.

In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and saute 6 minutes over medium heat until soft.

Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.

Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).

Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.

Nutrition

• Calories: 442 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 12 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 94 mg
• Sodium: 1058 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 5 g
• Protéines: 24 g