Easy Homemade Chicken Pot Pie Casserole Recipe

Introduction

This Easy Homemade Chicken Pot Pie Casserole brings all the comforting flavors of classic chicken pot pie in a simple, baked dish. With tender chicken, mixed vegetables, and flaky biscuit topping, it’s a perfect cozy meal for 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 rising.
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 it forms a smooth roux, cooking for 1-2 minutes until bubbly and slightly golden.
3. Step 3: Slowly whisk in the chicken broth and milk. Stir continuously as the mixture thickens and comes to a gentle boil, about 3-5 minutes, until it reaches a gravy-like consistency.
4. Step 4: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove the skillet from heat.
5. Step 5: Transfer the chicken mixture evenly into a greased 9×13-inch baking dish.
6. Step 6: Open the biscuit dough and separate it into individual biscuits. Flatten each biscuit slightly and arrange them on top of the chicken mixture, leaving space between biscuits to allow for expansion.
7. Step 7: Bake in the preheated oven for 25-30 minutes, until the biscuits are golden brown and fully cooked.
8. Step 8: Let the casserole rest for 5 minutes before serving to allow the filling to set, making it easier to scoop and enjoy.

Tips & Variations

• Use rotisserie chicken to save time and boost flavor.
• For a healthier twist, substitute biscuit dough with whole wheat biscuits or homemade dough.
• Try puff pastry as a topping for a flaky, buttery crust—just keep an eye on baking time.
• If you like more vegetables, add mushrooms, celery, or green beans.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken, but ensure it’s fully thawed before use. Thaw overnight in the fridge or submerge in cold water while sealed. Shred or dice before adding to the casserole.

Can I make this casserole ahead of time?

Absolutely! Prepare the chicken mixture and refrigerate it for up to 2 days. Add the biscuits just before baking to keep them fresh and fluffy.

Easy Homemade Chicken Pot Pie Casserole Recipe

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★★★★★

4.6 from 104 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Easy Homemade Chicken Pot Pie Casserole offers a delightful twist on the classic chicken pot pie, featuring tender cooked chicken, a creamy vegetable filling, and topped with flaky biscuit dough for a comforting weeknight meal that’s simple and quick to prepare.

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Ingredients

Scale 1x2x3x

Filling 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)

Roux and Sauce

• 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)

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Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures the casserole bakes evenly and the biscuits rise perfectly.
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 together until a smooth roux forms, cooking 1-2 minutes until bubbly and lightly golden.
3. Add Liquid: Slowly whisk in chicken broth and milk, stirring continuously as the mixture thickens. Continue for 3-5 minutes until it reaches a gentle boil with a gravy-like consistency.
4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and optional corn. Mix thoroughly, then remove the skillet from the heat.
5. Prepare for Baking: Transfer the chicken mixture into a greased 9×13-inch baking dish and spread evenly for consistent cooking.
6. Top with Biscuits: Separate the biscuit dough into individual biscuits. Flatten each slightly and arrange on top of the chicken mixture, leaving space between biscuits to allow expansion during baking.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes until the biscuits are golden brown and fully cooked.
8. Cool and Serve: Let the casserole rest for 5 minutes after baking to allow the filling to set, making it easier to serve and enjoy.

Notes

• Use thawed chicken if using frozen, ensuring it is fully cooked before adding.
• This dish can be prepared ahead by making the chicken mixture and storing it in the refrigerator for up to 2 days before adding biscuits and baking.
• Leftovers can be refrigerated up to 3 days; reheat in oven or microwave.
• For a healthier topping, substitute whole wheat biscuit dough or puff pastry, adjusting baking time as necessary.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie, casserole, homemade, easy dinner, comfort food, biscuit topping