Chicken Pot Pie Casserole #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F and butter a 9x13 or 9x12 casserole dish.
2. In a pot or Dutch oven, melt 6 tablespoons butter. Add the diced onion and carrots and sauté over medium heat for 8 minutes until soft. Add the sliced mushrooms and minced garlic and sauté another 3 to 5 minutes until the mushrooms soften.
3. Stir in 1/3 cup flour and stir constantly for 2 minutes.
4. Add 2 1/2 cups chicken stock and 1/2 cup heavy cream, bring to a simmer and cook 1 minute, until thick like gravy.
5. Season with 2 teaspoons salt and 1/4 teaspoon black pepper, or to taste, until well seasoned.
6. Remove from heat. Stir in the shredded chicken, 1 cup frozen peas (not thawed) and 1/4 cup parsley. Cover to keep warm.
7. Cut out 10 biscuits from the homemade dough.
8. Spread the chicken mixture in the prepared dish and top with the biscuits in a single layer.
9. Bake uncovered at 400°F for 25 to 28 minutes, until the biscuits are puffed and golden.
10. Brush the biscuits with 1/2 tablespoon melted butter and serve.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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