Chicken Pot Pie Casserole Recipe
Introduction
If you love the comforting flavors of chicken pot pie but want a quicker, simpler option, Chicken Pot Pie Casserole is the perfect solution. This dish combines tender chicken, creamy vegetables, and a flaky biscuit topping for an easy, hearty meal. It’s ideal for busy weeknights or family dinners.
Ingredients
- 2 cups cooked chicken, cubed (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk (or half-and-half for creamier filling)
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- 1/2 teaspoon black pepper
- 1 can (16 oz) refrigerated biscuit dough (or homemade biscuit dough)
- Salt to taste
- Fresh parsley (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Step 2: In a large skillet, melt the butter over medium heat. Add the onion and carrots and cook for 3-4 minutes until the onions are soft and translucent. Add the peas and cook for an additional 2 minutes.
- Step 3: Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute to form a roux. Slowly pour in the chicken broth while stirring to avoid lumps. Add the milk, garlic powder, thyme, and black pepper. Bring to a simmer and cook for about 5 minutes until thickened.
- Step 4: Stir in the cooked chicken and cook for another 2-3 minutes until heated through and well combined.
- Step 5: Pour the filling into the prepared baking dish and spread evenly. Open the biscuit dough and tear the biscuits into quarters. Arrange the pieces evenly on top of the filling.
- Step 6: Bake for 25-30 minutes until the biscuit topping is golden brown and the filling is bubbling. Remove from oven and let rest for 5-10 minutes before serving.
Tips & Variations
- Don’t overcook the vegetables; they will finish cooking in the casserole and remain tender.
- Use homemade biscuit dough for a fresh, flaky topping that adds a personal touch.
- Customize the filling by adding mushrooms, corn, spinach, or your favorite vegetables.
- Substitute turkey or cooked sausage for the chicken to vary the flavor.
- Add 1-2 cups shredded cheese like cheddar or mozzarella into the filling for extra richness.
- Use gluten-free biscuit dough and cornstarch instead of flour for a gluten-free version.
Storage
Store leftover casserole in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze for up to 2-3 months. To reheat, bake at 350°F (175°C) until warmed through or microwave individual portions. Let the casserole cool before freezing to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well and can be added directly to the skillet without thawing.
Can I make this casserole ahead of time?
Absolutely. Prepare the casserole a day ahead, refrigerate, and bake when ready to serve.
Print
Chicken Pot Pie Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Chicken Pot Pie Casserole is a comforting, hearty dish combining tender chicken, mixed vegetables, and a rich, creamy sauce topped with flaky, golden biscuit dough. This quick and easy casserole offers all the classic flavors of chicken pot pie without the hassle of a traditional crust, making it perfect for weeknight dinners or meal prepping.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, cubed (rotisserie chicken works great for this)
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onion
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk (or half-and-half for a creamier filling)
- 1 teaspoon garlic powder
- 1 teaspoon thyme (fresh or dried)
- 1/2 teaspoon black pepper
- Salt to taste
Topping
- 1 can (16 oz) refrigerated biscuit dough (or homemade biscuit dough if preferred)
Optional Garnish
- Fresh parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Cook the vegetables: In a large skillet over medium heat, melt the butter. Add the diced onions and carrots, cooking for 3-4 minutes until onions are soft and translucent. Stir in the peas and cook for an additional 2 minutes.
- Make the filling: Sprinkle the flour over the vegetables in the skillet and stir to combine. Cook for about 1 minute to form a roux. Gradually add the chicken broth while stirring constantly to avoid lumps. Add the milk, garlic powder, thyme, black pepper, and salt. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Add the chicken: Stir the cooked chicken into the filling and cook for 2-3 minutes to heat through and incorporate all flavors evenly.
- Assemble the casserole: Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly. Open the biscuit dough can, tear each biscuit into quarters, and arrange the pieces evenly on top of the filling.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the biscuit topping is golden brown and the filling is bubbling. Remove from the oven and allow to rest for 5-10 minutes before serving to let the filling set.
Notes
- Don’t overcook the vegetables initially; they will continue cooking in the oven.
- You can use homemade biscuit dough for a more personalized, flaky crust.
- Feel free to add extra vegetables like mushrooms, corn, or spinach for more nutrition.
- Rotisserie chicken is a great shortcut and adds extra flavor.
- For a gluten-free version, substitute with gluten-free biscuit dough and use cornstarch instead of flour as a thickener.
- Letting the casserole rest before serving helps it set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Chicken Pot Pie Casserole, chicken casserole, comfort food, biscuit topping, easy dinner, creamy chicken dish
