This Chicken and Biscuit Pot Pie Casserole is the ultimate comfort dish. It’s loaded with fresh veggies, tender chunks of chicken, and topped with homemade biscuits.

Remember this post a few weeks ago where I discussed the idea of creating a catchphrase? I felt compelled to create a phrase that everyone would associate with me, The Messy Baker, after writing about one of Emeril Lagasses’s recipes that I adapted. Dangit, if Emeril’s cool enough to have a catchphrase, then I’m cool enough too. After serious consideration, I came up with the phrase amazeballs.You know,

This Honey Bourbon Chicken that I made and gobbled down the other night was amazeballs!”

or

These Maple Glazed Cinnamon French Toast Donuts are amazeballs creative!”

After testing out my new catchphrase for a few weeks, getting the feel for it, trying it on for a bit to see if I like it, Kim from Cravings of a Lunatic informed me that Kimye, or one of the other Kardashian sisters,  is using my word. Emphasis on the my! As you can imagine, I was devistated. How dare one of the three she-devils claim my word. I’m clueless as to which one it is–maybe the short one–who knows, I don’t actually watch their show. Then I thought to myself, there’s only one reasonable explaination for this. One of the tan goddess’ must be a huge fan of my site. She saw my new word, fell in love with it, and decided to steal it and use it as her own. I’m just that cool, people!

The bad news? Now I have to change my catchphrase because there’s no way I’m going to be associated with Kardashians. Off to the drawing board!

What does this have to do with my casserole I made for our retro themed #SundaySupper this week? Well, um, nothing. There is absolutely no connection. I just thought I’d share.

When I think of the word retro in relation to food, my thoughts go straight to casserole. A one-pot, stick-to-your-ribs meal that will satisfy men and women alike. This chicken & biscuit pot pie casserole topped with homemade buttermilk biscuits is just that.

My husband loved this Chicken and Biscuit Pot Pie Casserole so much that I’ve made it for him three times in the past month. I mean, I love chicken pot pie as much as the next guy, but three times is a bit excessive.

This casserole is bursting with flavor and full of fresh veggies, herbs, and hearty chunks of tender chicken. Unlike casseroles of the past, this casserole is made with a homemade cream sauce instead of using processed canned soups. I simmered fresh herbs and garlic in milk to impart maximum flavor into the sauce.

The biscuits get baked right on top of the casserole until golden brown. In my opinion, the biscuits are the best part. They’re warm, buttery, and super flaky. They’re the best biscuits I’ve ever made. I was tempted to steal all of the biscuits off the casserole and eat them all myself.

Enjoy!

Print Recipe

Chicken and Biscuits Pot Pie Casserole

Yield: 6 servings

Total Time: 1 hour 15 minutes

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients:

Pot Pie

  • 3 bone-in split chicken breasts
  • 4 tablespoons olive oil, divided
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 1 large potato, peeled and diced
  • 2 bay leaves
  • 4 tablespoons butter, divided
  • 1/2 cup flour
  • 1 cup chicken stock
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon Bon Appetit seasoning
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tablespoon chopped fresh thyme
  • salt & pepper

Milk Mixture

  • 4 cups milk
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 head garlic, cut in half

Buttermilk Biscuits

  • 2 and 1/2 cups all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/2 cup very cold butter, cut into pieces
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten

Directions:

Pot Pie

  1. Preheat the oven to 350 degrees F. Butter a large casserole dish.
  2. In a large saucepan over medium-low heat, add milk, thyme, rosemary, sage, and garlic. Bring to a simmer and cook for 15 minutes (do not let the mixture come to a boil). Strain.
  3. While the milk is simmering, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season your chicken with salt and pepper. Add the chicken to the pot and brown on each side for 2-3 minutes until golden brown. Transfer the chicken to a sheet pan and finish cooking in the oven, about 25 minutes. When the chicken is finished, transfer to a cutting board and allow to cool before shredding. Turn the oven temperature up to 400 degrees.
  4. Turn the heat down to medium-low and and add 2 tablespoons of olive oil to the chicken drippings. Add celery, carrots, onion, potato, and bay leaves. Sprinkle with salt and pepper. Cook the vegetables, stirring occasionally, until tender, about 30 minutes.
  5. Remove the bay leaves and add the butter. Once the butter has melted, add the flour to create a roux; cook for 1-2 minutes.
  6. Stir in the strained milk, stirring until smooth. Add chicken stock, Bon Appetit seasoning, worcestershire sauce, and a pinch of salt and pepper. Allow the mixture to come to a gentle simmer and thicken. If the mixture gets too thick, stir in some more chicken stock.
  7. Once the mixture thickens, add the frozen peas, corn, shredded chicken and chopped thyme. Taste the mixture to see if it needs more salt and pepper.

Biscuits

  1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
  2. Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
  3. Transfer the mixture to a lightly floured surface and gently knead until the dough comes together, making sure not to over work the dough.
  4. Roll out the dough to about a 1/2-inch thick. Cut out biscuits with a round biscuit cutter.
  5. Place the biscuits directly on top of the chicken mixture, spacing them 1-inch apart. Place the dish in the oven and bake 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.
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