Ingredients
Vegetables & Herbs
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 3 medium celery stalks, cut into 1/2-inch pieces (about 1 cup)
- 2 cloves garlic, minced
- 1/2 medium bunch fresh thyme (about 10 sprigs), leaves picked and chopped (about 2 teaspoons) or 1 teaspoon dried thyme
Dairy & Butter
- 6 tablespoons unsalted butter, divided
- 1 cup whole or 2% milk
Pantry
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth (or 1 (14.5-ounce) can)
Protein & Frozen
- 1 pound cooked boneless chicken, shredded or diced (about 4 cups)
- 1 cup frozen peas (do not thaw)
Other
- 1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits (such as Pillsbury Grands Buttermilk)
Instructions
- Preheat the oven: Arrange a rack in the middle of the oven and heat it to 375°F (190°C) to ensure an even baking temperature for the casserole.
- Prepare vegetables and herbs: Dice the onion, peel and chop the carrots and celery into 1/2-inch pieces, mince the garlic, and chop thyme leaves if using fresh. These will build the flavorful base of the casserole.
- Sauté the vegetables: Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the diced onion, carrots, celery, thyme, salt, and pepper. Cook while stirring until vegetables are softened and beginning to brown, about 5 to 7 minutes.
- Add flour and garlic: Stir in the all-purpose flour and minced garlic, coating the vegetables thoroughly. Cook for 30 seconds to 1 minute until fragrant with no dry flour spots, creating a roux for thickening.
- Make the sauce: Slowly pour in the chicken broth and milk, scraping the skillet bottom to release any browned bits. Bring the mixture to a boil to develop flavor and meld ingredients.
- Simmer until thickened: Reduce heat to a simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Meanwhile, shred or dice the cooked chicken into bite-sized pieces.
- Combine filling ingredients: Add the chicken and frozen peas into the skillet, stirring to combine thoroughly. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble casserole: Transfer the filling evenly into a 9×13-inch baking dish. Open the can of refrigerated biscuits, separate them, and arrange in a single layer over the filling to create a biscuit topping.
- Bake the casserole: Place the dish in the preheated oven and bake for 20 to 30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling. Check after 15 minutes to rotate the dish and cover loosely with aluminum foil if biscuits brown too quickly.
- Finish with butter: Melt the remaining 2 tablespoons of butter and brush it over the tops of the hot biscuits right after baking to add flavor and a beautiful finish.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Do not thaw peas before adding to prevent excess moisture in the filling.
- Refrigerated biscuits provide a quick and flaky topping alternative to traditional pie crust.
- Adjust seasoning after adding chicken and peas to ensure balanced flavor.
- Cover biscuits with foil during baking if they begin to brown too fast, ensuring they cook evenly without burning.
- This recipe can be doubled to fit a larger baking dish if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Casserole
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg
