About
It doesn't get more homestyle than a pot pie, and pot pies don't get tastier than this Pot Pie Bake! This rustic, nourishing casserole is just so delicious — the filling is savory and succulent, with the addition of ground chicken to ensure each spoonful is poultry-loaded, and features plenty of garden-fresh vegetables. On top is the crumbly, buttery biscuit topping that we all love, with cheddar cheese baked right in! Yum! Thank goodness home-cooking is as good as this Pot Pie Bake!
Ingredients
- For the filling:
- 4 tablespoons salted butter, divided
- 1 pound ground chicken
- 1/2 teaspoon red pepper flakes
- 1 teaspoon rubbed sage
- 1/4 teaspoon salt, plus more, to taste
- 1/4 teaspoon black pepper, plus more, to taste
- 1 yellow onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 cup frozen corn
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- For the biscuit topping:
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons salted butter, melted, plus 1 tablespoon, chilled, divided
- 1/2 cup buttermilk
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a deep-sided skillet over medium heat, melt 1 tablespoon of the butter.
Step 2 -Add the ground chicken to the melted butter.
Step 3 -Season the ground chicken with the red pepper flakes, the rubbed sage, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Step 4 -Cook the chicken, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 5 -Using a slotted spoon, transfer the ground chicken to a plate and reserve the drippings in the skillet.
Step 6 -Add 1 tablespoon of the remaining butter to the reserved drippings in the skillet and allow it to melt.
Step 7 -Add the onions to the butter mixture in the skillet and cook, while stirring, until they are translucent, about 2-4 minutes.
Step 8 -Add the carrots, the celery, the corn, the garlic, the extra salt, and the extra black pepper to the onions and cook, while stirring, until the carrots are slightly softened, about 5 minutes.
Step 9 -Add the ground chicken to the vegetable mixture in the skillet, stirring to combine.
Step 10 -Add 2 tablespoons of the remaining butter and 2 tablespoons of the flour to the chicken mixture in the skillet and stir to combine.
Step 11 -Cook the chicken mixture, while stirring, until the butter is fully melted, the flour fully coats the vegetables, and the raw flour smell disappears, about 2 minutes.
Step 12 -Add the chicken broth to the chicken mixture and stir to combine, while scraping the bottom of the skillet to release the browned bits and ensuring the flour dissolves entirely.
Step 13 -Bring the broth to a simmer and cook until it thickens slightly.
Step 14 -Taste the filling mixture for seasoning and add the extra salt and the extra black pepper, as needed.
Step 15 -Transfer the filling mixture to a 9x13-inch casserole dish.
Step 16 -Preheat the oven to 425 degrees F.
Step 17 -In a medium bowl, add the remaining flour, the baking powder, 1/2 teaspoon of the remaining salt, 1/4 teaspoon of the remaining black pepper, and the sugar and whisk to combine.
Step 18 -Add the cheese to the flour mixture and toss to combine.
Step 19 -In a small bowl, add 2 tablespoons of the remaining melted butter and the buttermilk and stir to combine. Don't worry if the mixture curdles.
Step 20 -Add the buttermilk mixture to the flour mixture and fold until just combined into a dough.
Step 21 -Drop dollops of the dough evenly over the top of the filling mixture in the casserole dish.
Step 22 -Cut the remaining 1 tablespoon of the chilled butter into very small pieces.
Step 23 -Sprinkle the butter pieces over the dough in the casserole dish.
Step 24 -Bake until the biscuits are golden-brown and the filling is slightly bubbly, about 25 minutes.
Step 25 -Serve garnished with the parsley.
