Trinity Chicken Pot Pie Casserole with Old Bay Biscuit Top
HOME > Recipes > Trinity Chicken Pot Pie Casserole with Old Bay Biscuit Top

Trinity Chicken Pot Pie Casserole with Old Bay Biscuit Top

Ingredients

  • 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)

Preparation

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.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...