This Chicken Pot Pie Casserole is a comforting, family-friendly dinner that delivers all the cozy flavors of classic chicken pot pie in an easy baked casserole form. With tender chicken, creamy sauce, vegetables, and golden biscuits on top, it’s the perfect weeknight comfort meal.
Why You’ll Love This Recipe
- Easier than traditional chicken pot pie
- Rich, creamy filling with tender vegetables
- Golden, fluffy biscuits baked right on top
- Great way to use leftover cooked chicken
Ingredients
- 1 medium yellow onion, diced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 2 garlic cloves, minced
- 1/2 medium bunch fresh thyme (about 10 sprigs) or 1 teaspoon dried thyme
- 6 tablespoons unsalted butter, divided
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken, shredded or diced
- 1 cup frozen peas
- 1 (16-ounce) can refrigerated jumbo or grand-size biscuits
Instructions
- Preheat the oven to 375°F (190°C).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add onion, carrots, celery, thyme, salt, and pepper. Sauté for 5–7 minutes until vegetables soften.
- Stir in garlic and flour, cooking for 30–60 seconds until fragrant.
- Slowly pour in chicken broth and milk, scraping the pan bottom. Bring to a boil.
- Reduce heat and simmer 4–5 minutes until the sauce thickens.
- Stir in chicken and frozen peas. Taste and adjust seasoning.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Arrange biscuit dough pieces in a single layer over the filling.
- Bake for 20–30 minutes until biscuits are golden and the filling is bubbling.
- Melt remaining 2 tablespoons butter and brush over biscuits before serving.
Tips & Tricks
- Use rotisserie-style cooked chicken for convenience
- Cut vegetables evenly for consistent cooking
- Cover loosely with foil if biscuits brown too fast
- Let the casserole rest 5 minutes before serving
Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
You can substitute frozen mixed vegetables for carrots, celery, and peas. For a lighter version, use 2% milk and reduce butter slightly.
Nutrition (Approximate per serving)
- Calories: 560
- Protein: 32 g
- Carbohydrates: 42 g
- Fat: 28 g
FAQ
Can I make this ahead of time?
Yes, assemble the filling ahead and refrigerate. Add biscuits just before baking.
Can I freeze chicken pot pie casserole?
Freeze the filling only. Add biscuits fresh when baking.
What can I use instead of biscuits?
Puff pastry or homemade drop biscuits work well.
Can I use chicken thighs instead of breast?
Yes, cooked chicken thighs add extra flavor.
How do I know it’s done?
The biscuits should be golden and the filling bubbling in the center.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze filling only for up to 2 months
- Reheating: Reheat in oven or microwave until warmed through
Similar Recipes
Chicken Pot Pie Casserole
Ingredients
- 1 medium yellow onion diced
- 3 medium carrots sliced
- 3 medium celery stalks sliced
- 2 garlic cloves minced
- 1/2 medium bunch fresh thyme about 10 sprigs or 1 teaspoon dried thyme
- 6 tablespoons unsalted butter divided
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken shredded or diced
- 1 cup frozen peas
- 1 16-ounce can refrigerated jumbo or grand-size biscuits
Instructions
- Preheat the oven to 375°F (190°C).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat.
- Add onion, carrots, celery, thyme, salt, and pepper. Sauté for 5–7 minutes until vegetables soften.
- Stir in garlic and flour, cooking for 30–60 seconds until fragrant.
- Slowly pour in chicken broth and milk, scraping the pan bottom. Bring to a boil.
- Reduce heat and simmer 4–5 minutes until the sauce thickens.
- Stir in chicken and frozen peas. Taste and adjust seasoning.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Arrange biscuit dough pieces in a single layer over the filling.
- Bake for 20–30 minutes until biscuits are golden and the filling is bubbling.
- Melt remaining 2 tablespoons butter and brush over biscuits before serving.
Notes
Conclusion
This Chicken Pot Pie Casserole is comfort food at its best—creamy, hearty, and incredibly easy to make. It’s a crowd-pleasing dinner that feels homemade without the extra effort.