This Chicken Pot Pie Casserole is a cozy dish packed with tender chicken, hearty veggies, and creamy sauce, all topped with fluffy biscuits. Perfect for a family dinner!
I love that it feels like a warm hug on a plate. Plus, it’s super easy to make. You’ll want to eat the leftovers, but let’s be real, there might not be any! 😂
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is so convenient! If you don’t have any on hand, use leftover cooked chicken or even turkey. You can also grab some boneless chicken breasts and steam or poach them before shredding.
Frozen Vegetables: Peas, carrots, and corn give that classic pot pie charm. You can swap them out for fresh veggies like green beans or mushrooms if you prefer—just adjust your cooking time slightly.
Butter and Flour: These create a roux for the creamy sauce. Use olive oil for a lighter option, and if you’re gluten-free, a gluten-free all-purpose flour works well too!
Biscuit Dough: Refrigerated biscuit dough saves time and gives a fluffy topping. If you’re feeling adventurous, you could make your own biscuit dough or use puff pastry for an even flakier crust!
How Do I Make the Sauce Creamy and Lump-Free?
Creating a smooth, creamy sauce is key to a great Chicken Pot Pie Casserole. Start with a roux, which is easy once you get the hang of it. Here’s how to do it:
- In a skillet, melt the butter over medium heat and add the chopped onion and celery. Stir for about 5 minutes until they’re soft.
- Sprinkle in the flour and mix for 1-2 minutes. This helps get rid of the raw flour taste.
- Gradually add the chicken broth and milk, whisking continuously. This prevents lumps. Cook until the sauce thickens, about 5 minutes. If it’s too thick, add a splash of milk.
Make sure you’re whisking! It makes all the difference in achieving that smooth and creamy consistency.
How to Make Chicken Pot Pie Casserole
Ingredients List:
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1 cup chopped celery
- 1/2 cup chopped onion
- 3 cloves garlic, minced
For the Sauce:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/4 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
For the Biscuit Topping:
- 1 can (16.3 oz) refrigerated biscuit dough (16 biscuits)
- 2 tbsp melted butter (for brushing tops)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Time Needed:
This delicious Chicken Pot Pie Casserole takes about 15-20 minutes of prep time, followed by 20-25 minutes of baking. Altogether, you’re looking at around 45 minutes to dinner time—perfect for a cozy, hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and ready for your casserole!
2. Sauté the Veggies:
In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion, celery, and minced garlic. Cook, stirring occasionally, until everything is softened, about 5 minutes. You want those veggies to be just right!
3. Make the Roux:
Next, stir in the flour and cook for another 1-2 minutes. This forms a roux, which will help thicken your sauce. Let it lightly bubble but keep an eye on it!
4. Prepare the Creamy Sauce:
Slowly whisk in the chicken broth and whole milk (or cream) while making sure to prevent any lumps. Keep whisking until the sauce thickens up nicely, which should take about 5 minutes.
5. Add Flavor and Chicken:
Season your sauce with salt, black pepper, thyme, and rosemary. Stir in the shredded chicken and the frozen peas, carrots, and corn. Cook for another 2-3 minutes to warm everything through and make those flavors pop!
6. Assemble the Casserole:
Transfer the chicken and vegetable mixture into a greased 9×13-inch casserole dish. Spread it out evenly!
7. Top with Biscuits:
Separate the biscuits from the can and arrange them on top of the chicken mixture, covering it evenly. This will create a delicious topping!
8. Brush with Butter:
Brush the tops of the biscuits with melted butter. This will give them that lovely golden brown color as they bake.
9. Bake to Perfection:
Place the casserole in the oven and bake for about 20-25 minutes, or until the biscuits are golden brown and cooked through. Your kitchen will smell amazing!
10. Serve and Enjoy:
Once done, remove from the oven and sprinkle with chopped parsley for a pop of color if you like. Let it cool for a few minutes before serving. Enjoy your cozy Chicken Pot Pie Casserole!
Can I Use Frozen Chicken Instead?
Absolutely! If you prefer using frozen chicken, make sure it’s fully thawed before cooking. Thaw the chicken in the refrigerator overnight or use a microwave if you’re short on time. Then proceed with shredding it for the casserole!
What Can I Substitute for the Biscuit Dough?
If you want a homemade touch, you can prepare your own biscuit dough or use puff pastry for an even flakier texture. Just keep an eye on the baking time, as it might differ from store-bought dough!
Can I Make This Ahead of Time?
Yes! You can prepare the chicken and vegetable mixture in advance and store it in the fridge for up to 2 days. Just assemble the casserole with biscuits right before baking to maintain the biscuit’s freshness and flakiness!
How to Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through, or microwave it gently, stirring occasionally for even heating. Enjoy those comforting leftovers!
