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

Scale

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