HOT YOUR GRANDMA'S CASSEROLE

Surprising takes on the old-school dish that'll get the whole family talking.

CHICKEN POT PIE CASSEROLE

7 SERVES 6 TO 8 - 1 HR 15 MIN

• 4 tbsp. unsalted butter 
• 1 large yellow onion, finely chopped
• 3 medium carrots, finely chopped
• 3 stalks celery, finely chopped
• 1 tsp. chopped fresh thyme
• Kosher salt
• Freshly ground black pepper
• 1/4 c. all-purpose flour
• 2 c. whole milk
• 1 c. low-sodium chicken broth
• 1 tbsp. Dijon mustard
• 1/2 tsp. garlic powder
• 4 c. cooked shredded chicken (about 114 lb.)
• 1 c. frozen peas 1 (16.3-oz.) tube biscuit dough

1. Arrange a rack in center of oven; preheat to 375°. In a large skillet over medium-high heat, melt butter. Add onion, carrots, celery, thyme, ½ tsp salt, and ½ tsp. pepper and cook, stirring often, until softened about 7 minutes. Add flour and stir to coat vegetables. Cook, stirring occasionally, until warmed through, about 2 minutes more. Add milk, broth, mustard, garlic powder, and ½ tsp. salt, whisking to combine. Bring to a boil, then reduce heat to medium and simmer, stirring often, until sauce is thickened, 3 to 5 minutes. Fold in chicken and peas.

2. Transfer chicken mixture to a 13"-by-9" baking dish. Arrange biscuits on top of chicken mixture; season all over with salt and pepper.

3. Bake casserole until filling is bubbling and biscuits are golden brown and risen, 22 to 25 minutes. Let cool 5 minutes before serving.

-LAURA MANZANO