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chicken pot pie casserole


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Servings: 8


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Step 1

In a medium microwave-safe bowl, add the butter. Heat until butter is melted (about 45 seconds). Set aside to slightly cool.

Step 2

In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.

Step 3

Pour the milk into the melted butter you set aside and stir well.

Step 4

Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure not to over mix. Add shredded cheese and fold in until the cheese is evenly distributed.

Step 5

Chill the biscuit mixture in the refrigerator while you prepare the casserole.

Step 6

Preheat oven to 375°F

Step 7

In a large skillet over medium heat, melt butter. Add onions, carrots, potato, celery, parsley, paprika, oregano, salt, and pepper. Cook until soft (about 5-8 minutes) stirring occasionally.

Step 8

Add flour, mix into veggies. Cook for 1 minute.

Step 9

Add cider, cooking stock, and milk. Stir to incorporate. Bring to a boil, and then reduce heat to a simmer. Add chicken and simmer for 3-4 minutes (the mixture will thicken)

Step 10

Add frozen peas and corn, toss to coat.

Step 11

Transfer to a greased 7x11 baking dish (can also use a 9x13, it will be thinner) and top with 6-8 small fistfuls (about ½ cup) of biscuit batter, flattened slightly. Brush tops of biscuits with egg wash. (Egg wash optional, can also use melted butter.)

Step 12

Bake uncovered for 15-20 minutes (or until biscuits are golden brown). Then, cover with foil and bake 20-25 more minutes.

Step 13

Garnish with chopped parsley.