- We're starting the year with one of the comfortiest...
Comfiest, coziest comfort foods.
It is chicken pot pie casserole.
You guys are gonna love this recipe.
Check this out.
(upbeat music)
(Natasha grunting)
Hey, everybody, it's Natasha of natashaskitchen.com.
Today, we are making chicken pot pie casserole.
I told you it's as good as it looks
and I'm totally craving this also.
It uses rotisserie chicken,
and it's just a really easy, comforting dinner
that the whole family will love.
And I am so hungry, so let's get started.
Also, we're playing a game.
Let me know where you spot Sharky in the video.
We've got him hidden pretty well.
And if you haven't already,
make sure you click below to subscribe.
And when you do, hit that little bell icon
so you'll get notifications every time we post a new recipe.
Let's do this.
Pre-heat your oven to 400 degrees Fahrenheit
and butter a 9x12 casserole dish.
I will leave a link to this in the notes.
Now, we're gonna prep all of our veggies.
Peel and slice two medium carrots.
That should be about one cup of thinly sliced carrot.
Now, finally, chop one medium onion.
You should have about one to 1 1/2 cups of chopped onion.
Tell me.
♪ What is it good for ♪
♪ Chopping up my onion ♪
No. Is it action?
And if you haven't already,
make sure you watch our tutorial
on how to chop an onion the right way.
(bowl clattering)
Next, thinly slice eight ounces of brown or white mushrooms.
I love how much flavor the mushrooms add
to a chicken pot pie,
so do not skip them.
And last but not least, peel.
And finally, mince three garlic cloves.
You should have about a tablespoon minced.
Now, it's time to hit the stove.
Place a dutch oven or a heavy pot over medium heat
and melt in six tablespoons of unsalted butter.
Add onions and carrots and saute for about eight minutes
or until they're softened.
Add the mushrooms and garlic
and saute another five minutes
or until the mushrooms are softened.
Now, add flour and stir constantly
for 1 1/2 to two minutes.
Add your chicken stock
and a little bit of heavy whipping cream,
and bring it to a simmer.
(upbeat music)
Once that simmering continues,
stirring for another minute
or until the mixture is a thick gravy consistency.
Stir in your salt and freshly cracked black pepper.
Stir to combine, then add shredded chicken,
some frozen peas.
And there's no need to thaw, just add them frozen.
And 1/4 cup of finely chopped parsley.
Stir that to combine,
then cover to keep it warm while you make your biscuits.
(upbeat music)
The biscuits are even easier.
In a large mixing bowl,
combine your flour, baking powder, and salt,
and whisk that together.
Now, I have some diced cold butter
that I've been keeping in the fridge,
and you wanna make sure to keep it cold
until you're using it.
Add that to your flour mixture.
Use a pastry blender to cut the butter into the flour
until the largest butter pieces are pea-sized.
Add your half and half all at once
and mix that into the flour.
Mix that just until the flour is moistened
and it comes together.
Make sure you don't overmix.
Turn the dough onto a generously floured surface.
And if it's too sticky to handle it,
you can sprinkle on a little bit of flour over the top.
Pat that into a rectangle and fold the dough in half.
Pat it into another rectangle
and fold the dough in half again.
This helps create those flaky layers.
Finally, pat the dough into a five by 10 rectangle
and use a 2 1/2-inch round biscuit cutter
to cut out eight biscuits.
Now, with biscuits, this is key.
Make sure you dip the cutter into flour
then push straight down into the dough.
Do not twist your cutter as you're pushing it down.
This ensures your biscuits puff up beautifully.
Once you're done cutting your biscuits,
you can pull together your scraps
and cut out another two or three biscuits.
You should have a total of 10 biscuits
if you're repurposing scraps.
Now, it's time to put
this chicken pot pie casserole together.
Transfer your prepared filling
into the buttered casserole dish.
(muscles squeaking)
Now, spread that evenly into the pan.
And finally, we're gonna top with our homemade biscuits.
Arrange those semi-evenly,
and it's okay if some of them are touching.
It actually helps the biscuits to rise even taller.
Now, bake for 25 to 28 minutes.
When it's done, the filling will be hot and bubbly,
and your biscuits will be tall and golden brown on top.
(Natasha chuckling)
I am excited.
Also very hungry, and this smells so good
once the biscuits come out of the oven.
And notice how tall they've risen.
They're super puffy, fluffy,
and they're fluffy all the way through.
That's the amazing thing about this.
I'll show you in a minute when we do the taste test.
They don't get soggy.
Once they come out of the oven,
you do wanna brush them with some melted butter,
and that kind of gives them a nice shininess.
You don't have to, but you got this far.
Brush the biscuit.
That almost sounds inappropriate.
It's not. We run a family-friendly channel here.
Butter your biscuits.
That's even worse.
Okay. All right, people, calm down.
It's just biscuits and butter.
Can you tell I'm excited?
Look how beautiful and inviting that is now.
Ya, ya.
Ya, ya, ya, ya.
You wanna let it cool a little bit.
We are not that patient,
so we're gonna just dig right into this.
I like to serve it with a big spoon
so that you can scoop up the filling
and the biscuit in one swoop.
Check this out.
Your mouth is guaranteed to water.
Ready, ready? Here we go.
Oh.
Yes.
Look at how creamy and saucy that is,
and just perfect.
Totally loaded.
And these biscuits are just like a mile high.
(Natasha chuckling)
Oh, let's get a little bit extra filling here.
And this tastes just like chicken pot pie
'cause the filling is basically the same.
But the biscuits, I'm telling you, it's such a treat.
Let's dig into this.
Look at that.
Look how soft and tender these biscuits are.
So airy, and flaky, and wonderful.
Let's get a big scoop.
And look at the center here.
I'm telling you, this is moist all the way through.
I love that this doesn't get soggy.
So good.
Okay. Ooh, that's a big bite.
I'm just gonna dig right into this.
Oh.
Uh-oh.
Fail.
(Natasha chuckling)
This is supremely satisfying.
So much chicken in there,
and the chicken is so tender.
I love that you can use leftover rotisserie chicken.
It just gets so soft and juicy inside that sauce
and it never tastes like leftovers.
So it's actually a really smart way
to repurpose leftover chicken.
And I mean, you can make this
with store-bought frozen biscuit dough,
but do yourself a favor and make the homemade version.
You'll never go back because they're so good
and they're really super easy.
And I love that it's also loaded with veggies.
It really is a meal in one dish.
All right, I'm gonna go enjoy this,
and we'll see you in the next episode of Natasha's Kitchen.
Let me know also where you spotted Sharky.
I'd love to know.
Bye!