Butter & Flour – We use the butter to saute the veggies and the flour helps thicken the sauce. Salted or unsalted butter is fine, since you can taste the filling and add more salt as needed once it’s ready.
Veggies – I’m using fresh diced onion and celery, along with a bag of frozen mixed vegetables. You could use fresh veggies here too if you prefer but a frozen mix is nice and simple. We like peas, carrots, corn, and green beans!
Chicken Stock – Use stock or broth as the base for the sauce.
Whole Milk – This adds some creaminess to the chicken pot pie filling. I’d recommend using whole milk for the best flavor.
Seasoning – Just some simple salt and cracked black pepper! Feel free to use any other seasonings you prefer with this.
For the biscuits:
Dry Ingredients – You’ll need a few basic biscuit ingredients including all-purpose flour, baking powder, sugar, and sea salt.
Wet Ingredients – We’re also adding buttermilk, and grating in frozen butter. The cold butter will improve the flakiness of the biscuit
How To Make Chicken Pot Pie Casserole:
Veggies: While your oven preheats you can start melting butter in a large pot. Add the onions and celery and sauté until they’ve softened, then add the frozen veggies and continue cooking for an additional 5 minutes.
Flour: Sprinkle a half cup of the flour along with the salt and pepper over the sauteed vegetables and stir it up to evenly coat them in the mixture. Stir constantly for 2 minutes while letting it cook a bit more. Pour in the chicken stock and stir the mixture constantly until it comes to a low boil. Then reduce the heat to a medium low and add the milk, stirring constantly.
Chicken: Add the cooked shredded chicken to the pot with the other ingredients and stir to combine. Let it simmer for 15 minutes, stirring occasionally. You can move on to preparing the biscuits while this cooks.
