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Chicken Pot Pie Casserole Recipe

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★★★★★

4.7 from 60 reviews

This comforting Chicken Pot Pie Casserole combines tender cooked chicken, a medley of vegetables, and a creamy herb-infused sauce all baked under a golden biscuit topping. This easy-to-make casserole offers all the classic flavors of a traditional chicken pot pie with less fuss, perfect for a hearty family meal.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked chicken, cubed (rotisserie works well)
  • 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)
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme (fresh or dried)
  • 1/2 teaspoon black pepper
  • Salt, to taste

Topping Ingredients

  • 1 can refrigerated biscuit dough (16 oz)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
  2. Sauté Vegetables: In a skillet over medium heat, melt the unsalted butter. Add diced onions and carrots and cook for 3–4 minutes until softened. Then stir in the frozen peas and cook for an additional 2 minutes to warm through.
  3. Make the Sauce: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously to fully coat them, cooking for about 1 minute to remove the raw flour taste. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the whole milk, garlic powder, thyme, black pepper, and salt to taste. Simmer the mixture for about 5 minutes until it thickens to a creamy consistency.
  4. Add Chicken: Incorporate the cubed cooked chicken into the thickened sauce and cook for 2–3 minutes, stirring occasionally until the chicken is heated through and well combined with the sauce and vegetables.
  5. Assemble Casserole: Transfer the chicken and vegetable mixture evenly into the prepared baking dish, spreading it out to form the base layer for the casserole.
  6. Top with Biscuits: Open the refrigerated biscuit dough and tear each biscuit into quarters. Arrange these biscuit pieces evenly over the top of the chicken mixture to fully cover the filling.
  7. Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the biscuit topping turns a golden brown color and the filling is bubbly.
  8. Rest and Serve: Let the casserole rest for 5–10 minutes after baking to set before serving. Garnish with fresh parsley if desired for a touch of color and freshness.

Notes

  • You can substitute frozen mixed vegetables for peas and carrots if preferred.
  • For a richer sauce, use half-and-half instead of whole milk.
  • Leftover cooked chicken works great in this recipe, making it ideal for using up rotisserie or baked chicken.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free biscuit dough.
  • Fresh thyme can be used instead of dried thyme for a more vibrant flavor.
  • If you prefer a crispier biscuit topping, brush the biscuits lightly with melted butter before baking.

Keywords: Chicken pot pie casserole, Easy chicken casserole, Biscuit topping casserole, Comfort food, Chicken dinner

Find it online: https://kitchenbyrita.com/chicken-pot-pie-casserole-recipe/