Chicken Pot Pie Casserole

Von Natasha's Kitchen · 60 Min.

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Zubereitung

1. Preheat the oven to 400 °F (200 °C) and butter a 9×13 or 9×12 inch casserole dish.
2. In a pot or Dutch oven, melt 6 tablespoons butter. Add the chopped onion and sliced carrots and cook over medium heat for about 8 minutes until soft. Add the sliced mushrooms and minced garlic and cook 3–5 minutes more until the mushrooms soften.
3. Stir in 1/3 cup flour and stir constantly for 2 minutes. Add 2½ cups chicken stock and 1/2 cup heavy cream, bring to a simmer and cook for 1 minute until thick like gravy. Season with 2 teaspoons fine sea salt and 1/4 teaspoon black pepper, or to taste, until well seasoned.
4. Take the pan off the heat, stir in the shredded chicken, frozen peas (do not thaw) and 1/4 cup chopped parsley, and cover to keep warm.
5. Cut out 10 biscuits from the biscuit dough.
6. Spread the chicken mixture in the prepared dish and arrange the biscuits in a single layer on top.
7. Bake uncovered at 400 °F (200 °C) for 25–28 minutes, until the biscuits are puffed and golden.
8. Remove from the oven, brush the biscuits with 1/2 tablespoon melted butter and serve.

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