Chicken Pot Pie Casserole

6 servings

INGREDIENTS:

4 cup Shredded Chicken
3 Carrots (about 1 ½ cup)
1 cup Frozen Peas
1 Yellow Onion (about 1 ½ cup)
3 Celery Stalks (about 1 ½ cup)
1 16.3 oz tube of Biscuit Dough
1 Cup Chicken Broth
1 tsp Chopped fresh Thyme
1 tbsp Dijon Mustard
2 Cups Milk
4 tbsp Flour
4 tbsp Butter
½ tsp ground black pepper
½ tsp garlic powder
1 tsp salt

DIRECTIONS:

1. Preheat oven to 375 and center rack
2. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ tsp of salt. Stir often until softened - about 5 to 7 minutes.
3. Add flour and stir to coat vegetables. Cook for 2 minutes more and then add milk, broth, mustard, garlic powder and remaining salt - whisk to combine.
4. Increase heat to high and bring to a boil and then turn down to medium and simmer, stirring often until thickened - about 3 to 5 minutes. (this took 7-8 minutes for me personally)
5. Once thickened fold in chicken and peas
6. Transfer mixture to a greased 13” by 9” baking dish. Arrange biscuits on top and sprinkle with salt and pepper.

TIDBITS:

- When I make this one I like to tear up the biscuits instead of placing them whole on top - I feel like they get crunchier
- Power to you if you want to use fresh thyme but I used the dried because aint nobody got time for that