Chicken & Biscuit Pot Pie Casserole ~ #SundaySupper
Remember this post a few weeks ago where I discussed the idea of creating a catchphrase? I felt compelled to create a phrase that everyone would associate with me, The Messy Baker, after writing about one of Emeril Lagasses’s recipes that I adapted. Dangit, if Emeril’s cool enough to have a catchphrase, then I’m cool enough too. After serious consideration, I came up with the phrase amazeballs.You know,
“This honey sesame chicken that I made and gobbled down the other night was amazeballs!”
“These maple glazed cinnamon french toast donuts are amazeballs creative!”
After testing out my new catchphrase for a few weeks, getting the feel for it, trying it on for a bit to see if I like it, Kim from Cravings of a Lunatic informed me that Kimye, or one of the other Kardashian sisters, is using my word. Emphasis on the my! As you can imagine, I was devistated. How dare one of the three she-devils claim my word. I’m clueless as to which one it is–maybe the short one–who knows, I don’t actually watch their show. Then I thought to myself, there’s only one reasonable explaination for this. One of the tan goddess’ must be a huge fan of my site. She saw my new word, fell in love with it, and decided to steal it and use it as her own. I’m just that cool, people!
The bad news? Now I have to change my catchphrase because there’s no way I’m going to be associated with Kardashians. Off to the drawing board!
What does this have to do with my casserole I made for our retro themed #SundaySupper this week? Well, um, nothing. There is absolutely no connection. I just thought I’d share.
When I think of the word retro in relation to food, my thoughts go straight to casserole. A one-pot, stick-to-your-ribs meal that will satisfy men and women alike. This chicken & biscuit pot pie casserole topped with homemade buttermilk biscuits is just that.
My husband loved this casserole so much that I’ve made it for him three times in the past month. I mean, I love chicken pot pie as much as the next guy, but three times is a bit excessive.
This casserole is bursting with flavor and full of fresh veggies, herbs, and hearty chunks of tender chicken. Unlike casseroles of the past, this casserole is made with a homemade cream sauce instead of using processed canned soups. I simmered fresh herbs and garlic in milk to impart maximum flavor into the sauce.
The biscuits get baked right on top of the casserole until golden brown. In my opinion, the biscuits are the best part. They’re warm, buttery, and super flaky. They’re the best biscuits I’ve ever made. I was tempted to steal all of the biscuits off the casserole and eat them all myself.
Check out the other retro recipes the #SundaySupper team cooked up:
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
SundaySupper Retro Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Inspired by Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. You do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
- 3 bone-in split chicken breasts
- 4 tablespoons olive oil, divided
- 3 stalks celery, diced
- 3 carrots, diced
- 1 onion, diced
- 1 large potato, peeled and diced
- 2 bay leaves
- 4 tablespoons butter, divided
- ½ cup flour
- 1 cup chicken stock
- 1 teaspoon worcestershire sauce
- 1 teaspoon Bon Appetit seasoning
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tablespoon chopped fresh thyme
- salt & pepper
- 4 cups milk
- 3 sprigs thyme
- 1 sprig rosemary
- 1 sprig sage
- 1 head garlic, cut in half
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- ½ cup very cold butter, cut into pieces
- ¾ cup cold buttermilk
- 1 large egg, lightly beaten
- Preheat the oven to 350 degrees F. Butter a large casserole dish.
- In a large saucepan over medium-low heat, add milk, thyme, rosemary, sage, and garlic. Bring to a simmer and cook for 15 minutes (do not let the mixture come to a boil). Strain.
- While the milk is simmering, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season your chicken with salt and pepper. Add the chicken to the pot and brown on each side for 2-3 minutes until golden brown. Transfer the chicken to a sheet pan and finish cooking in the oven, about 25 minutes. When the chicken is finished, transfer to a cutting board and allow to cool before shredding. Turn the oven temperature up to 400 degrees.
- Turn the heat down to medium-low and and add 2 tablespoons of olive oil to the chicken drippings. Add celery, carrots, onion, potato, and bay leaves. Sprinkle with salt and pepper. Cook the vegetables, stirring occasionally, until tender, about 30 minutes.
- Remove the bay leaves and add the butter. Once the butter has melted, add the flour to create a roux; cook for 1-2 minutes.
- Stir in the strained milk, stirring until smooth. Add chicken stock, Bon Appetit seasoning, worcestershire sauce, and a pinch of salt and pepper. Allow the mixture to come to a gentle simmer and thicken. If the mixture gets too thick, stir in some more chicken stock.
- Once the mixture thickens, add the frozen peas, corn, shredded chicken and chopped thyme. Taste the mixture to see if it needs more salt and pepper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
- Transfer the mixture to a lightly floured surface and gently knead until the dough comes together, making sure not to over work the dough.
- Roll out the dough to about a ½-inch thick. Cut out biscuits with a round biscuit cutter.
- Place the biscuits directly on top of the chicken mixture, spacing them 1-inch apart. Place the dish in the oven and bake 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.