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Trinity Chicken Pot Pie Casserole with Old Bay Biscuit Top

Trinity Chicken Pot Pie Casserole with Old Bay Biscuit Top


  • 1 tablespoon olive oil

  • 3 tablespoons butter

  • 1 bell pepper, finely chopped

  • 2 ribs celery, finely chopped

  • 1 onion, finely chopped

  • 2 bay leaves

  • 1 tablespoon fresh thyme, chopped

  • Salt and pepper

  • 4 cloves garlic, chopped

  • 2 tablespoons flour

  • 2 cups chicken bone broth or stock

  • 1 cup half 'n' half or cream

  • A few dashes hot sauce

  • 1 rotisserie chicken, meat removed from skin and bones and pulled (about 4 ½ cups)

  • 1 tube store-bought large biscuits

  • Old Bay Seasoning (about 2 tablespoons)


Serves: 6

Preheat oven to 375°F, with rack at center.   

Heat a deep skillet over medium to medium-high heat with oil, 1 turn of the pan, and butter. Melt butter, then add the peppers, celery, onions, bay and thyme, season with salt and pepper and soften 7 to 8 minutes. Add garlic, stir a minute or 2, add flour, stir a minute, then add stock and half 'n' half or cream and thicken. Add hot sauce to taste and stir in chicken to heat through.  

Transfer to a 9 x 13-inch baking dish, remove bay leaves and top the chicken with the biscuits. 

Generously top each biscuit with Old Bay and bake until golden, 20 to 25 minutes.