One-Pot Chicken Pot Pie Casserole with Biscuits

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Comforting chicken pot pie flavors in a quick one-pot casserole topped with fluffy biscuit dough, perfect for family dinners. This American-inspired chicken recipe, ready in about 45 minutes, layers boneless skinless chicken thighs, salt, black pepper into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Season 1 pound boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 3 tablespoons unsalted butter in a large ovenproof skillet over medium-high heat. Add chicken and cook for 5-6 minutes, turning occasionally, until browned but not fully cooked.
  2. Step 2: Remove chicken and set aside. Lower heat to medium and add 1 clove minced garlic, sauté for 30 seconds until fragrant. Stir in 1/4 cup all-purpose flour and cook for 1 minute to form a roux.
  3. Step 3: Gradually whisk in 2 cups chicken broth and 1/2 cup milk, cooking until sauce thickens and coats the back of a spoon, about 3-4 minutes. Stir in 1 cup frozen mixed vegetables and 1 teaspoon fresh thyme leaves.
  4. Step 4: Return chicken to the skillet, nestle 10 refrigerated biscuit dough pieces on top of the sauce evenly. Bake uncovered for 20-25 minutes until biscuits are golden and cooked through.

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