Chicken Pot Pie Casserole Recipe

Introduction

Chicken Pot Pie Casserole is a comforting, easy-to-make dish that combines tender chicken and vegetables in a creamy sauce topped with flaky biscuits. It’s perfect for a cozy family dinner when you want something warm and satisfying without the fuss of traditional pot pie.

Ingredients

• 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn (optional)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Step 2: In a large skillet, melt the butter over medium heat. Stir in the flour, salt, pepper, garlic powder, and onion powder until smooth and bubbly, creating a roux.
3. Step 3: Gradually whisk in the chicken broth and milk. Cook, stirring frequently, until the mixture thickens and starts to bubble.
4. Step 4: Add the cooked chicken, frozen peas and carrots, and corn (if using) to the sauce. Stir to combine and heat through, about 2-3 minutes.
5. Step 5: Pour the chicken mixture into the prepared baking dish, spreading it evenly.
6. Step 6: Arrange the biscuit dough pieces on top of the chicken mixture, covering the surface evenly.
7. Step 7: Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
8. Step 8: Remove from the oven and let cool slightly before serving. Enjoy your comforting chicken pot pie casserole!

Tips & Variations

• For extra flavor, add a teaspoon of dried thyme or rosemary to the sauce.
• Use leftover turkey instead of chicken for a delicious variation.
• Add mushrooms or diced potatoes to the filling for more texture.
• Switch out refrigerated biscuit dough for puff pastry if you prefer a flakier crust.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp. Avoid microwaving if possible to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh peas, carrots, and corn. Just steam or cook them slightly before adding to the filling to ensure they’re tender.

Is it possible to make this recipe ahead of time?

Absolutely. Assemble the casserole without baking it, cover tightly, and refrigerate overnight. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.

Chicken Pot Pie Casserole Recipe

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★★★★★

4.8 from 78 reviews

This Chicken Pot Pie Casserole is a comforting and easy-to-make dish that combines tender cooked chicken, mixed vegetables, and a creamy sauce topped with flaky biscuit dough. Perfect for a quick weeknight dinner or a cozy family meal, it uses simple ingredients and comes together swiftly for a hearty, satisfying casserole.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn (optional)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 3/4 cups chicken broth
• 2/3 cup milk

Topping

• 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

1. Prepare the Filling: In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour, salt, black pepper, garlic powder, and onion powder. Cook the mixture, stirring constantly, for about 1-2 minutes until it forms a smooth roux and begins to turn golden.
2. Add Liquids and Vegetables: Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 3-5 minutes. Stir in the frozen peas and carrots mix and corn, cooking until heated through.
3. Add Chicken: Stir in the cooked chicken meat, ensuring it is evenly distributed throughout the creamy vegetable sauce. Remove the skillet from heat.
4. Assemble the Casserole: Preheat your oven to 375°F (190°C). Transfer the chicken filling into a greased 9×13-inch casserole dish, spreading it out evenly.
5. Add Biscuit Topping: Open the refrigerated biscuit dough can and separate biscuits. Place the biscuits evenly on top of the chicken filling, slightly apart to allow for expansion as they bake.
6. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
7. Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy your comforting chicken pot pie casserole!

Notes

• You can use leftover cooked chicken or store-bought rotisserie chicken for convenience.
• Frozen mixed vegetables can be substituted with fresh vegetables if preferred.
• For a richer flavor, swap milk for half-and-half or cream.
• If you want a crispier biscuit topping, brush them with melted butter before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers covered in the oven at 350°F until warmed through to maintain biscuit texture.

Keywords: Chicken pot pie, casserole, comfort food, easy dinner, biscuit topping, creamy chicken dish, quick casserole