Chicken Pot Pie Casserole

A midwestern spin on a classic

This week since the whole idea of this blog is that I’m cooking for Erica, I let her pick out a recipe for me to make. She decided to honor her midwestern roots and go for a casserole. I am absolutely down for anything that comes close to chicken pot pie without me having to make a pie crust.

This recipe was still a bit annoying with how many veggies I had to cut, but the veggie chopper that Erica’s parents got me cut down on that quite a bit. I highly recommend getting one but fair warning it does not work on baby carrots. The only real changes I made to this recipe was adding garlic and some seasoning.

Ingredients:

• 3 Chicken thighs

• 1.5 cups of diced carrots

• 1.5 cups of diced celery

• 1.5 cups of diced onion

• 1 cup of frozen peas

• 2 cups of milk

• 1 cup of chicken broth

• 1 tube of biscuit dough

• 4 tbsp. of butter

• 4 tbsp. of flour

• 1 tbsp. of Dijon mustard

• 4 cloves of garlic

• Season with garlic salt, pepper, thyme, and old bay

Directions:

1. Season your chicken thighs with garlic salt, pepper, and old bay. Cook in a skillet and then set aside. Shred the chicken once it cools down.

2. Preheat oven to 375. In the largest skillet you own, melt your half stick of butter over medium-high heat. Add your diced carrots, onion, and celery to the skillet. Season with garlic salt and thyme. Cook for about 5-7 minutes stirring occasionally.

3. Add your flour, and stir it into your veggie mixture. Cook for 2 more minutes.

4. Add your milk, broth, mustard, and garlic and stir until none of the veggies are sticking to the bottom of the skillet. Turn up the heat and bring it to a boil. Once you’ve got a boil going, reduce the heat to a simmer, and stir for 3-5 minutes until it thickens. Add your shredded chicken and peas.

5. Pour your mixture into a 9x13 baking dish and top with garlic salt and pepper. Place your biscuits evenly on top of the mixture.

6. Bake for 22-25 minutes or until the mixture is bubbling and the biscuits are a lovely golden brown.

Annoyance Rating (1-10): 5

I am going to assume for this rating that I did not have a veggie chopper since obviously not everyone has one. You have to cut a lot of veggies for this one and shred some chicken. Once the prep work was done this recipe was very easy.

Erica’s Review:

“This chicken pot pie casserole recipe was so yummy. Since Jake let me pick the recipe this week, I wanted something warm and cozy and this was exactly that.”

Recipe I ripped off:

https://www.delish.com/cooking/recipe-ideas/a37532321/chicken-pot-pie-casserole-recipe/