If you love chicken pot pie flavors, but not how messy the crust gets after slicing and serving, chicken pot pie casserole is for you! This biscuit-studded version holds up beautifully when served. Each round biscuit fits neatly into bowls or ramekins. It is great for groups, and in my opinion, also easier to make. Win win!
Tips for Making Chicken Pot Pie Casserole
- For extra golden biscuits, brush the biscuit tops with egg before baking. Without the egg wash, the biscuits will come out looking a bit dry on top.
- To save time, you can buy pre-made biscuit dough. I made mine from scratch (recipe below), and they were actually quite easy, but it does take a few extra minutes to roll and cut the dough.
- Simmer the filling until it is no longer watery. The filling should be creamy before it goes into the oven (but not too thick!). The liquid does not evaporate very much in the 30 or so minutes the pie is baking. If it goes in watery, it will come out soupy and watery also!
Wine Pairing with Chicken Pot Pie
With its rich, creamy sauce and buttery biscuit topping, Chicken Pot Pie calls for a Chardonnay with oak influence, which will yield similar rounded, toasty aromatics. You’ll also want Chardonnay with medium+ (medium-high) acidity, to help cut through the fat in the dish. Consider Chardonnay from California’s Russian River Valley, Australia’s Margaret River, or France’s Meursault or St. Veran, all of which strike a great balance between ripeness and acidity.
As a Dutcher Crossing ambassador, I was excited to pair this delicious dish with their Chenoweth Vineyard Estate Chardonnay. Its smooth, opulent body and hazelnut and brioche aromatics nicely match the buttery, toasted biscuits.
Chicken Pot Pie Casserole & Wine Pairing
Ingredients
- 3-4 tbsp butter
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 medium white onion, chopped
- 3 tbsp fresh parsley, chopped
- 1/4 cup flour
- 2/3 cup whole milk (or half and half if you want a richer filling)
- 1 1/2 cups chicken broth
- 1.5-2 lb cooked chicken, cubed
- Salt and pepper to taste
- 8 Biscuits, from dough or homemade
- 1 egg, beaten
Instructions
1. Preheat oven to 350 degrees F. Sautee butter, celery, carrots, and onions over medium heat until softened.
2. Add flour, parsley, and stir until thickened, about 5 minutes.
3. Add milk, chicken broth, and stir. Simmer until thickened, about 10 minutes.
4. Add chicken, stir, and season to taste with salt and pepper.
5. Pour into a casserole dish and top with 8 circles of biscuit dough.
6. Brush the biscuits with the egg wash. Note: This is an important step! Do not skip if you want your biscuits to attain a beautiful golden hue!
7. Bake 25 minutes. At this point, check your biscuit color. If you've attained a rich golden hue, you're done. If the biscuits still look pale, keep baking 5-10 minutes longer until you attain that color. How quickly your biscuits bake will depend on how cold the dough was before you put them in the oven.
Enjoyed this chicken pot pie casserole recipe? Check out our other easy, delicious wine pairings and recipes:
