Chicken Pot Pie Casserole with Biscuits

🧂 Ingredients

• ¼ cup butter
• 1 small yellow onion

  chopped small, about 1 cup
• ½ cup celery

  sliced very thin, about 2 ribs
• ½ cup carrots

  diced small, about 2 carrots
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 4 cups cooked chicken

  diced into ½-inch pieces
• 2 cups frozen mixed vegetables
• 8 count flaky layers canned biscuits

  approximately 16 ounce package
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh Italian parsley

  optional

Instructions

• 1 Preheat oven to 425°F. In a large deep oven-safe skillet, over medium-high heat,
  melt the butter. Add the onions and celery and cook until soft, about 3 minutes.
  Stir in flour. Slowly stir in chicken broth and whisk to combine.
• 2 Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over
  medium-low heat until thickened, about 5 minutes. Add the chicken and
  vegetables. Stir to mix throughout.
• 3 Split the biscuits in half, by pulling apart the layers. Top the skillet with 16
  biscuit halves and bake for 26-32 minutes, until the topping is golden brown,
  the biscuits are flaky, and the filling is bubbling.
• 4 Remove from the oven and brush with melted butter. Sprinkle with parsley, if
  desired. Cool for at least 10 minutes before serving.

Nutrition Info