Chicken Pot Pie Casserole
Ingredients:
-
4 Tbsp. unsalted butter
-
1 large yellow onion, finely chopped (about 1 1/2 cups)
-
3 medium carrots, peeled, finely chopped (about 1 1/2 cups)
-
3 celery ribs, finely chopped (about 1 1/2 cups)
-
1 tsp. finely chopped fresh thyme
-
1 tsp. kosher salt, divided, plus more
-
1/2 tsp. freshly ground black pepper, plus more
-
1/4 cup (30 g) all-purpose flour
-
2 cups whole milk
-
1 cup low-sodium chicken broth
-
1 Tbsp. Dijon mustard
-
1/2 tsp. garlic powder
-
4 cups cooked shredded chicken
-
1 cup frozen peas
-
1 (16.3-oz. tube) biscuit dough
Instructions:
-
Arrange a rack in center of oven; preheat to 375º. In a large skillet over medium-high heat, melt butter. Add onion, carrots, celery, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper and cook, stirring often, until softened, 5 to 7 minutes.
-
Add flour and stir to coat vegetables. Cook, stirring, until flour is distributed, about 2 minutes. Add milk, broth, mustard, garlic powder, and ½ tsp. salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas; season with salt and pepper, if needed.
-
Transfer mixture to a 13" x 9" baking dish. Arrange biscuits on top of filling; season all over with salt and pepper.
-
Bake casserole until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Transfer to a wire rack and let cool slightly.
A cozy chicken pot pie casserole made with tender chicken, vegetables, and creamy herb-seasoned filling, topped with golden, fluffy biscuits.
Fun Fact: Carrots, celery, and onions are known as a mirepoix, a classic combination of vegetables used as a flavorful base in many soups, stews, and sauces.
--------------------------------Presented by the Online Student Government Association (OSGA.)
Are you an online student interested in contributing your ideas?
Join the OSGA team every Monday at 5 p.m. Link: https://us06web.zoom.us/j/3376452611?pwd=P6uh3qGQ3hX8DzBwUWcbHSCzgniomH.1
Passcode: Valley
For more details, you can also email Mbrooks@valley.edu