About
This dish is interesting just from a naming standpoint. It is a casserole, so Chicken Pot Pie Bake definitely fits... but it's also a classic chicken pot pie! Same creamy, savory, rich chicken pot pie sauce filled with succulent chicken and garden-fresh veggies! Same buttery, flaky, biscuit crust with wonderful herbaceous flavor and even a little cheese! So, is Chicken Pot Pie Bake a chicken pot pie or a true casserole? Oh well, when something tastes this good, who cares what it's called?
Ingredients
- For the filling:
- 1/4 cup unsalted butter
- 1 medium yellow onion, diced
- 1 (16-ounce) bag frozen mixed vegetables
- 1/2 cup plus 1 tablespoon flour
- 4 cups low-sodium chicken broth
- 1 teaspoon fine salt
- 1/2 teaspoon dried thyme or dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 pound chicken breasts or thighs, boneless and skinless, chopped into bite-size pieces
- For the biscuits:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, cold
- 1 cup cheddar cheese, shredded, divided
- 1 1/2 teaspoons dried thyme or dried parsley
- 1 cup milk
- 1 teaspoon apple cider vinegar or white wine vinegar
- flaky sea salt, to taste
- fresh thyme sprigs, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Coat a 9x13-inch baking dish with cooking spray.
Step 3 -In a Dutch oven, large pot, or extra-large skillet over medium-high heat, melt 1/4 cup of the butter.
Step 4 -Add the onion and the frozen mixed vegetables to the melted butter and cook until the vegetables are softened and tender, about 5-6 minutes.
Step 5 -Add 1/2 cup plus 1 tablespoon of the flour to the veggie mixture, tossing to coat the veggies in the flour, and cooking, while stirring constantly, until the raw flour smell disappears, about 1 minute.
Step 6 -Reduce the heat to low.
Step 7 -Add the broth to the veggie mixture, 1/2 cup at a time, stirring after each addition.
Step 8 -Add 1 teaspoon of the fine salt, 1/2 teaspoon of the dried thyme, 1/2 teaspoon of the garlic powder, and the black pepper to the veggie mixture and stir to combine.
Step 9 -Increase the heat to medium-high and cook, allowing the mixture to come to a boil and cooking until it thickens into a thick, gravy-like sauce, about 2-3 minutes.
Step 10 -Reduce the heat to medium-low.
Step 11 -Add the chicken to the mixture and stir until well-incorporated.
Step 12 -Cook the chicken until it becomes opaque, but not necessarily cooked through, about 5-7 minutes.
Step 13 -Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
Step 14 -Bake, uncovered, for 10 minutes.
Step 15 -In a bowl, add the remaining flour, the baking powder, the remaining garlic powder, and the remaining fine salt and stir to combine.
Step 16 -Using a pastry blender or two knives, cut the remaining cold butter into the dry ingredients mixture until it resembles coarse crumbles.
Step 17 -Add 3/4 cup of the shredded cheese and the remaining dried thyme to the butter mixture and stir to combine.
Step 18 -Add the milk and the vinegar to the butter mixture and stir until the mixture forms a soft, slightly sticky dough.
Step 19 -Transfer the casserole from the oven and drop the dough into small mounds all over the top to cover the hot pot pie filling layer.
Step 20 -Return the casserole to the oven and bake until the chicken reaches an internal temperature of 165 degrees F, about 15 minutes.
Step 21 -Sprinkle the remaining cheese and the flaky salt over the casserole.
Step 22 -Bake until the biscuits start to brown, about 8-10 minutes.
Step 23 -Allow the casserole to cool for at least 10 minutes.
Step 24 -Serve garnished with the fresh thyme sprigs.
