Chicken Pot Pie Casserole

🧂 Ingredients

• 1 medium baking potato (peeled and diced ½-inch)
• ⅓ cup butter
• ½ yellow onion (chopped)
• 2 cloves garlic (minced, or ½ teaspoon garlic powder)
• ¾ teaspoon poultry seasoning (or to taste)
• ⅓ cup all-purpose flour
• 1 ½ cups whole milk
• 1 ¼ cups chicken broth
• 2 ½ cups frozen mixed vegetables (thawed)
• 2 cups cooked chopped chicken
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 1 (16.3 ounce each) can refrigerated biscuits (or 8 homemade biscuits)
• 2 tablespoons melted butter (optional)

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Add diced potatoes to a small saucepan and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

3. 3

   In a separate or a deep skillet, melt the butter over medium heat. Add the onion, garlic, and poultry seasoning and cook until softened, about 3-4 minutes. Add the flour and cook for 1 minute more.

4. 4

   Gradually add the milk and chicken broth over medium heat, whisking after each addition until smooth. Bring to a boil and simmer for 1 minute.

5. 5

   Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.

6. 6

   Transfer the mixture to a 3-quart baking dish and top with the biscuits.

7. 7

   Bake uncovered for 25 to 30 minutes or until the biscuits are cooked through and golden brown. Cover if the biscuits start to get too brown.

8. 8

   Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.