This biscuit and chicken pot pie casserole is a delicious spin on classic chicken pot pie! It's made with shredded chicken breast, carrots, celery, green peas, herbs, chicken broth, and a homemade bechamel sauce.
You can make the biscuits from scratch or use store-bought biscuits.
Start by making the chicken pot pie filling. Chop the onion and mince the garlic.
Chop the celery. Peel and chop the carrots.
Remove the skin. Shred the breast from the rotisserie chicken.
Sautee the diced onions and minced garlic in 1 tbsp of melted butter on medium-high heat for about 2 minutes.
Add the chopped celery and carrots to the onions.
Measure out the dried herbs. Add the salt and black pepper.
Add the shredded chicken, green peas, and chicken broth to the vegetables. Cover and simmer for about 10 minutes.
While the chicken and veggies are simmering, melt the remaining butter in a large pot on medium heat.
Stir the flour and butter for about 30 seconds forming a roux. Add the milk, continuing to stir for about 2 to 3 minutes until the sauce thickens enough to coat the back of a wooden spoon.
Add the chicken and vegetables to the bechamel sauce. Cover and simmer for another 5 to 10 minutes until the vegetables are tender. Serve with some toasted sourdough with salted butter.
In a casserole dish, pour the chicken pot pie filling. Top with biscuit dough.
Bake the biscuit and chicken pot pie casserole as per the instructions on the biscuit can. My biscuits needed 350℉ (177℃) for 16 to 19 minutes. Remove when golden.