by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
October is the start of the holiday season with Halloween. If you have little trick or treaters, it can be a challenge to get them to eat dinner. This chicken pie casserole is an excellent dish that kids of all ages will love. It’s very belly warming on those cold fall nights.
Ingredients
• 4 Tbsp. butter
• 3 medium carrots, diced (about 1½ cups)
• 3 stalks celery, diced (about 1½ cups)
• 1 large yellow onion, diced (about 1½ cups)
• 1 tsp. chopped fresh thyme
• 1 tsp. kosher salt, divided
• ½ tsp. freshly ground black pepper
• 4 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup low-sodium chicken broth
• 1 Tbsp. Dijon mustard
• ½ tsp. garlic powder
• 4 cups cooked shredded chicken
• 1 cup frozen peas
• 1 (16.3-ounce tube) biscuit dough
Instructions
- Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas. Taste and add more salt as needed.
- Transfer mixture to a 13”-x-9” baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt
and pepper. - Bake until filling is bubbling and biscuits are golden and have risen, 22 to 25 minutes. Let cool 5 minutes
before serving.