Easy Homemade Chicken Pot Pie Casserole Recipe

Introduction

Chicken pot pie is a comforting classic, and this easy casserole version makes it quicker to prepare without sacrificing flavor. With tender chicken, mixed vegetables, and flaky biscuit topping, it’s ideal for a family dinner any night of the week.

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) to ensure even baking and perfect biscuit rise.
2. Step 2: In a large skillet over medium heat, melt the butter. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir constantly until the mixture forms a smooth paste (roux) and cook for 1-2 minutes until bubbly and slightly golden.
3. Step 3: Slowly whisk in the chicken broth and milk. Continue stirring as it thickens, about 3-5 minutes, until it gently boils and reaches a gravy-like consistency.
4. Step 4: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well, then remove the skillet from heat.
5. Step 5: Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
6. Step 6: Open the biscuit dough can and separate into individual biscuits. Lightly flatten each biscuit and arrange them over the chicken mixture, leaving space between them to allow for expansion.
7. Step 7: Bake in the preheated oven for 25-30 minutes, until biscuits are golden brown and cooked through.

Tips & Variations

• For extra flavor, add fresh herbs like thyme or parsley to the filling.
• You can substitute frozen mixed vegetables with fresh ones, but adjust cooking time accordingly.
• Try using crescent roll dough instead of biscuits for a different texture.
• If you prefer a thicker filling, use slightly less chicken broth or add a tablespoon of cornstarch to the roux.

Storage

Store leftovers covered 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 to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like diced carrots and peas work well. Just steam or sauté them lightly before adding to ensure they cook fully in the casserole time.

Can I make this recipe ahead of time?

You can prepare the filling a day ahead and refrigerate. Add the biscuit topping and bake just before serving to maintain fresh, flaky biscuits.

Easy Homemade Chicken Pot Pie Casserole Recipe

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★★★★★

4.5 from 103 reviews

This Easy Homemade Chicken Pot Pie Casserole is a comforting and hearty dish combining tender cooked chicken, mixed vegetables, and a creamy roux-based sauce, all baked with fluffy biscuit toppings. Perfect for a family dinner, it offers the classic flavors of chicken pot pie in a simpler, casserole form that’s quick to assemble and sure to please everyone at the table.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure even baking and that the biscuits rise perfectly when added on top of the casserole.
2. Make the Roux: In a large skillet over medium heat, melt the butter. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir constantly until the mixture forms a smooth paste and cook for 1-2 minutes until bubbly and slightly golden.
3. Add Liquid: Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and comes to a gentle boil, about 3-5 minutes, achieving a gravy-like consistency.
4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and optional corn. Mix thoroughly to combine, then remove the skillet from heat.
5. Prepare for Baking: Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it evenly for uniform cooking.
6. Top with Biscuits: Separate the biscuit dough into individual biscuits, flatten each slightly with your hands, and arrange them spaced out on top of the chicken mixture to allow room for expansion during baking.
7. Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes until the biscuits are golden brown and fully cooked, filling your kitchen with a delicious aroma.

Notes

• Use rotisserie chicken to save time and add extra flavor.
• Feel free to include frozen corn for added sweetness and texture.
• Make sure to leave space between biscuits so they can rise properly while baking.
• You can substitute milk with a dairy-free alternative if desired.
• For a lower fat version, use low-fat milk and reduce butter slightly.

Keywords: Chicken pot pie casserole, easy chicken casserole, biscuit topped casserole, comfort food, homemade pot pie