Description
Enjoy a comforting and easy Upside-Down Chicken Pot Pie Casserole. This recipe features a creamy chicken and vegetable filling topped with fluffy biscuits, baked together for a delightful twist on a classic.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup milk
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 (10 ounce) can refrigerated biscuit dough
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a large oven-safe skillet or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until tender, about 8-10 minutes.
- Stir in flour, salt, and pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth.
- Bring to a simmer, stirring often, until the sauce thickens.
- Stir in shredded chicken, peas, and corn.
- Separate biscuit dough into individual biscuits.
- Arrange biscuits evenly over the chicken mixture.
- Bake for 15-20 minutes, or until biscuits are golden brown and cooked through.
- Let stand for 5 minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to add other vegetables like green beans or potatoes.
- For a richer flavor, use heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 5g
- Sodium: Approximately 900mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 3g
- Protein: Approximately 25g
- Cholesterol: Approximately 70mg