So much easier than dealing with the crust for normal pot pies! Highly recommend trying it this way. So dang good, falvorful, warm and filling! Chicken Pot Pie Casserole: Recipe feeds 4-5 people * 4 tbsp. butter * 4 medium carrots, diced * 5 medium stalks of celery, diced * 1 large yellow onion, diced * 1 tsp thyme (fresh chopped is better) * 1 tsp garlic powder * 1 tsp salt * 1/2 tsp black pepper * 4 tbsp all-purpose flour * 1 cup 2% milk * 1 cup heavy whipping cream * 1 1/2 cups chicken broth * 1 tbsp mustard (Dijon is better) * 1/2 tsp garlic powder * 3 cups cooked shredded chicken (more or less depending on how much you like) * 1 small pack frozen peas * 1 tube pillsbury biscuits melt butter then add carrots, celery, onion, thyme and salt. Cook until softened. Add flour, stir, cook for 2 more minutes. Add mustard, milk and broth, bring to a boil. Once boiling, reduce to low heat. Stir often for 3 minutes. Add peas and chicken. Move mixture to baking dish (13x9 works well). Add biscuits on top of filling. Bake at 375 until biscuits are gold and have risen to your liking. #dinner #chickenpotpie #cooking #dinnerideas #casseroles