Name: Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken, diced or shredded; 1 cup frozen peas and carrots mix; 1/2 cup frozen corn; 1/3 cup unsalted 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

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Chicken Pot Pie Casserole brings everything you love about classic pot pie into one simple, family-style dish. This cozy recipe combines tender chicken, mixed vegetables, and a creamy sauce, all topped with golden, fluffy biscuits. If you crave hearty comfort food without complicated steps, this casserole delivers every single time. Plus, it comes together in about 45 minutes, making it ideal for busy weeknights or relaxed Sunday dinners.

Story

I always turn to Chicken Pot Pie Casserole when I want something warm, filling, and reliable. Traditional homemade pot pie tastes incredible, but sometimes I need a quicker approach that still feels special. That’s exactly why this recipe became a staple in my kitchen.

Instead of rolling pie dough, I layer everything into one baking dish and top it with biscuit dough. The result tastes like a classic creamy chicken bake, yet it requires far less effort. Even better, the biscuits rise beautifully while baking, creating a golden crust that contrasts perfectly with the rich filling underneath.

Whenever I prepare this dish, the kitchen fills with a comforting aroma that instantly draws everyone to the table. Because it reheats so well, I often double the batch for leftovers. Whether you need easy comfort food after a long day or want a cozy meal to share, Chicken Pot Pie Casserole never disappoints.

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 unsalted 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

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 375°F (190°C) so the casserole bakes evenly. Dice or shred your cooked chicken into bite-sized pieces. If you use rotisserie chicken, remove the skin and shred the meat for the best texture. Measure your vegetables and set them aside so everything moves smoothly once you begin cooking.

In a large skillet over medium heat, melt the butter. Once melted, whisk in the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously for 1–2 minutes until the mixture forms a smooth paste. This roux builds the base for your creamy filling.

Cooking Instructions

Gradually whisk in the chicken broth and milk. Pour slowly while stirring to prevent lumps. Continue stirring for 3–5 minutes until the mixture thickens and gently bubbles. The sauce should resemble a smooth gravy.

Next, stir in the chicken, peas and carrots, and optional corn. Mix thoroughly, then remove the skillet from heat. Transfer the filling into a greased 9×13-inch baking dish and spread it evenly.

Open the biscuit dough and separate each biscuit. Flatten them slightly with your hands, then arrange them evenly on top of the filling. Leave small gaps between biscuits so they expand while baking.

Place the dish in the oven and bake for 25–30 minutes, or until the biscuits turn golden brown and cook through completely. Allow the casserole to rest for about 5 minutes before serving so the filling sets.

Tips for Perfect Results

Common Mistakes to Avoid

First, avoid rushing the roux. If you skip the 1–2 minute cook time, the filling may taste like raw flour. Also, add liquids gradually while whisking to prevent clumps. Additionally, do not overcrowd the biscuits on top. Leaving space ensures they cook evenly instead of steaming.

Another key point involves oven temperature. If the oven runs too hot, the biscuits may brown before the filling heats fully. Therefore, always preheat and bake at the recommended temperature.

Pro Tips for Better Flavor

For deeper flavor, use rotisserie chicken instead of plain boiled chicken. You can also add a pinch of dried thyme or rosemary for a subtle herb note. If you want extra richness, substitute half-and-half for milk.

For those who prefer variety, you can turn this into a biscuit topping casserole with homemade whole wheat biscuits. You can even prepare the filling in advance and refrigerate it, then bake fresh with biscuits before serving.

If you need flexibility, this recipe also works as a slow cooker option. Simply prepare the filling in a skillet, transfer it to the slow cooker, and cook on low for 3–4 hours. Add baked biscuits on top right before serving.

Serving and Storage

How to Serve

Serve Chicken Pot Pie Casserole warm straight from the baking dish. Spoon generous portions so each serving includes both creamy filling and a golden biscuit. Pair it with a simple green salad or steamed green beans for balance. Because it already contains protein and vegetables, this dish stands well on its own.

How to Store Leftovers

Allow leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until heated through. If freezing, store the filling separately and add fresh biscuits when ready to bake.

Conclusion

Chicken Pot Pie Casserole transforms classic comfort into an easy, satisfying meal that anyone can prepare. With its creamy filling, tender chicken, and fluffy biscuit topping, it delivers warmth and flavor in every bite. Make it once, and it will quickly earn a permanent place in your dinner rotation.

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Frequently Asked Questions

Can I use fresh vegetables instead of frozen?

Yes, you can substitute fresh vegetables. However, sauté them briefly before adding to the sauce so they soften properly during baking.

Can I prepare Chicken Pot Pie Casserole ahead of time?

Yes. Prepare the filling and refrigerate it up to 24 hours in advance. When ready to bake, top with biscuits and place in the oven.

Can I use puff pastry instead of biscuits?

Absolutely. Puff pastry creates a flakier crust similar to traditional pot pie. Cut it to fit the baking dish and bake until golden and fully cooked.