Why You’ll Love This Recipe

This Chicken Pot Pie Casserole is the ultimate comfort food with all the goodness of a traditional pot pie but made simpler. It’s packed with tender chicken, vegetables like carrots, peas, and corn, and a rich, creamy sauce. The buttery biscuit topping creates a perfect balance between crispy and soft, just like the classic pot pie crust you love, but easier to prepare. This dish is a great choice for family dinners, potlucks, or meal prepping, and it’s sure to be a hit with everyone!

Ingredients

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 1/2 cups frozen peas and carrots
1/2 cup frozen corn (optional)
1/2 cup chopped onion
1/2 cup celery, diced
2 cloves garlic, minced
3 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 package (8 oz) refrigerated biscuit dough (or 1 1/2 cups biscuit mix)
Fresh parsley, chopped (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish or baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, cooking for about 4-5 minutes until softened.
Stir in the flour and cook for another minute, stirring constantly to form a roux. Gradually pour in the chicken broth, whisking to prevent lumps, and bring the mixture to a simmer.
Once the sauce has thickened (about 5 minutes), add the heavy cream, thyme, salt, pepper, and garlic powder. Stir to combine, and let the sauce simmer for 2-3 more minutes.
Add the cooked chicken, peas, carrots, and corn (if using) to the skillet and stir until well combined. Remove from heat.
Pour the chicken mixture into the prepared casserole dish and spread it into an even layer.
Open the package of biscuit dough and cut the biscuits into quarters. Arrange the biscuit pieces on top of the casserole, covering the surface completely.
Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the casserole is bubbling around the edges.
Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley, if desired.
Serve and enjoy!

Servings and Timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Use different vegetables: Feel free to swap out the peas and carrots with other vegetables like green beans, corn, or potatoes for a different twist.
Make it lighter: Use half-and-half instead of heavy cream, or substitute with a dairy-free cream alternative for a lighter version.
Use a different topping: If you prefer a different topping, you can use mashed potatoes, a puff pastry sheet, or even make your own homemade biscuit dough.
Add cheese: For extra flavor, sprinkle shredded cheddar or mozzarella cheese on top of the casserole before baking.

Storage/Reheating

Leftover Chicken Pot Pie Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, or until hot.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great option for this recipe. It’s convenient, flavorful, and saves time!

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of adding the biscuit topping, then cover and refrigerate it overnight. Bake it the next day, adding a few extra minutes to the cooking time if needed.

Can I freeze Chicken Pot Pie Casserole?

Yes, you can freeze the casserole before baking. To do so, assemble the casserole, but don’t add the biscuit topping. Cover the dish tightly with plastic wrap and foil and freeze for up to 2 months. When ready to bake, let it thaw in the refrigerator overnight and add the biscuit topping before baking as usual.

Can I use frozen vegetables instead of fresh?

Yes, frozen mixed vegetables work perfectly in this recipe. Just make sure they are thawed and drained before adding them to the casserole.

How do I make this recipe dairy-free?

To make this casserole dairy-free, substitute the butter with a plant-based alternative, use coconut milk or another non-dairy cream, and skip the cheese or use a dairy-free cheese alternative.

Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, you can use homemade biscuit dough for a more from-scratch approach. Simply prepare the dough and cut it into pieces as you would with the refrigerated biscuits.

Can I use a different type of meat?

Yes, you can swap the chicken for turkey or even ground beef. Just cook the meat accordingly and follow the same method to create the creamy sauce.

Can I make this gluten-free?

Yes, to make the recipe gluten-free, use a gluten-free flour blend for the roux and ensure the biscuit dough is gluten-free.

Can I add more seasoning to the sauce?

Absolutely! Feel free to experiment with additional seasonings like rosemary, sage, or paprika to suit your tastes.

How can I thicken the sauce if it’s too runny?

If the sauce seems too runny, you can add a tablespoon of cornstarch mixed with a little water to thicken it. Stir it in and let it simmer for another minute or two until thickened.

Conclusion

Classic Chicken Pot Pie Casserole is a comforting, family-friendly dish that brings the flavors of a classic chicken pot pie into an easy-to-make casserole. With tender chicken, vegetables, and a creamy sauce topped with a golden biscuit crust, it’s a meal that’s sure to please everyone at the table. Whether you’re feeding a crowd or making a cozy dinner for your family, this dish will become a new favorite that’s as delicious as it is simple to prepare.

Classic Chicken Pot Pie Cesselole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic Chicken Pot Pie Casserole brings all the comfort and flavors of a traditional chicken pot pie into an easy casserole form. Loaded with tender chicken, vegetables, and a creamy sauce, topped with a buttery biscuit crust.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6-8 servings
Category: Casserole
Method: Baking
Cuisine: American

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish or baking dish and set aside.

In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, cooking for about 4-5 minutes until softened.
Stir in the flour and cook for another minute, stirring constantly to form a roux. Gradually pour in the chicken broth, whisking to prevent lumps, and bring the mixture to a simmer.
Once the sauce has thickened (about 5 minutes), add the heavy cream, thyme, salt, pepper, and garlic powder. Stir to combine, and let the sauce simmer for 2-3 more minutes.
Add the cooked chicken, peas, carrots, and corn (if using) to the skillet and stir until well combined. Remove from heat.
Pour the chicken mixture into the prepared casserole dish and spread it into an even layer.
Open the package of biscuit dough and cut the biscuits into quarters. Arrange the biscuit pieces on top of the casserole, covering the surface completely.
Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the casserole is bubbling around the edges.
Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley, if desired.
Serve and enjoy!

Notes

Feel free to swap out the peas and carrots with other vegetables like green beans, corn, or potatoes for a different twist.
For a lighter version, use half-and-half instead of heavy cream or substitute with a dairy-free cream alternative.
If you prefer a different topping, use mashed potatoes, puff pastry, or homemade biscuit dough.
For extra flavor, sprinkle shredded cheddar or mozzarella cheese on top of the casserole before baking.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 7g
Sodium: 750mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg