Chicken Pot Pie Casserole: Easiest Biscuit Topped Comfort! - Kitchen20

Ingredients

• 2 tablespoons (30 ml) unsalted butter
• 1 medium yellow onion, chopped (approx. 1 cup)
• 2 carrots, peeled and diced (approx. 1 cup)
• 2 celery stalks, diced (approx. 1 cup)
• ½ cup (60g) all-purpose flour
• 3 cups (710 ml) chicken broth
• 1 cup (240 ml) whole milk
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 2 cups (approx. 300g) cooked chicken, shredded (rotisserie chicken is perfect!)
• 1 cup (approx. 150g) frozen peas
• 1 cup (approx. 150g) frozen corn
• 1/2 cup (60g) cooked cubed potatoes (Optional)
• 1 sheet (14.1 oz/400g) refrigerated pie crust, thawed (Option 1)
• 8 oz (225g) egg noodles, cooked according to package directions (Option 2)