Layered in homemade cheesy biscuits, this Chicken Pot Pie Casserole takes pot pies to a new hearty and mouth-watering level!
In a medium microwave-safe bowl, add the butter. Heat until butter is melted (about 45 seconds). Set aside to slightly cool.
In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and salt. Whisk until well combined.
Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure not to over mix. Add shredded cheese and fold in until the cheese is evenly distributed.
Add cider, cooking stock, and milk. Stir to incorporate. Bring to a boil, and then reduce heat to a simmer. Add chicken and simmer for 3-4 minutes (the mixture will thicken)
Transfer to a greased 7x11 baking dish (can also use a 9x13, it will be thinner) and top with 6-8 small fistfuls (about ½ cup) of biscuit batter, flattened slightly. Brush tops of biscuits with egg wash. (Egg wash optional, can also use melted butter.)
Bake uncovered for 15-20 minutes (or until biscuits are golden brown). Then, cover with foil and bake 20-25 more minutes.
Garnish with chopped parsley.