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Chicken Pot Pie Casserole with Biscuits

This comforting Chicken Pot Pie Casserole combines tender chicken and vegetables in a creamy sauce, topped with fluffy biscuits for a hearty meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

Dry Ingredients

  • 1.75 cups self rising flour see note below for substitutions
  • 1 tsp garlic powder
  • 1.25 cups plain Greek yogurt (0 or 2% work best)
  • 2 tbsp cold butter
  • 1 cup shredded cheddar cheese (divided)
  • 2 tbsp butter
  • 1 yellow onion diced
  • 4 cloves garlic (pressed)
  • 2 cups frozen vegetable mix (corn, green peas, green beans, carrots)
  • 2 cups cauliflower florets (chopped small)
  • 2 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 tbsp old fashioned dijon mustard
  • 4 tbsp all purpose flour (gluten free 1:1 flour will also work)
  • 1 cup milk of choice
  • 1.5 cups low sodium chicken broth
  • 1 lb cooked boneless chicken
  • 3 tbsp fresh thyme

Instructions
 

  • Make biscuits by whisking flour and garlic powder, then mix in yogurt, cold butter, and ½ cup cheese. Form into 6-8 balls.
  • Preheat oven to 400 F and prepare a 13x9 inch casserole dish.
  • In a pan, melt butter, then add onions and garlic, cooking until fragrant.
  • Add vegetables, cauliflower, seasonings, and flour, stirring to coat. Cook until cauliflower softens.
  • Stir in milk and broth, cooking until thickened, then add chicken and thyme.
  • Assemble casserole, top with biscuits, brush with melted butter, and bake for 30 minutes until golden.

Notes

For a lighter version, substitute Greek yogurt with low-fat sour cream.
Keyword chicken