Easy Homemade Chicken Pot Pie Casserole Recipe
Introduction
Easy Homemade Chicken Pot Pie Casserole is a comforting, hearty meal perfect for busy weeknights. This dish combines tender chicken and veggies in a creamy sauce topped with golden, fluffy biscuits. Ready in under an hour, it’s a family favorite that’s simple to make.
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
- Step 1: Preheat your oven to 375°F (190°C) to ensure even baking and perfect biscuit rise.
- 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 to form a smooth roux and cook for 1-2 minutes until bubbly and slightly golden.
- Step 3: Slowly whisk in the chicken broth and milk. Stir continuously as the mixture thickens, about 3-5 minutes, until it reaches a gentle boil and gravy-like consistency.
- Step 4: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well, then remove the skillet from heat.
- Step 5: Transfer the chicken mixture to a greased 9×13-inch baking dish, spreading evenly.
- Step 6: Open the biscuit dough can, separate the biscuits, and flatten each slightly. Arrange them on top of the chicken mixture, leaving space between each for expansion.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until biscuits are golden brown and cooked through.
- Step 8: Let the casserole rest for 5 minutes before serving to allow the filling to set. Enjoy!
Tips & Variations
- For a healthier twist, substitute whole wheat biscuits or use puff pastry for a flakier topping—adjust baking time accordingly.
- If you prefer, add your favorite vegetables like diced potatoes or green beans for extra flavor and texture.
- Use leftover cooked chicken or rotisserie chicken for a quick meal without extra prep.
- Thicken the sauce with a little more flour if it seems too thin before adding the chicken and veggies.
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 for even heating.
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 as long as it is completely thawed before cooking. Thaw overnight in the fridge or use a sealed bag submerged in cold water for faster thawing. Shred or dice chicken before adding it to the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely. Prepare the chicken mixture in advance and store it in the fridge for up to 2 days. Add the biscuit topping right before baking to keep the biscuits fresh and fluffy.
Print
Easy Homemade Chicken Pot Pie Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Easy Homemade Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken, mixed vegetables, and creamy gravy, all topped with flaky, golden biscuits. It combines the best elements of a classic chicken pot pie in a simple casserole form, perfect for a weeknight dinner or family gathering.
Ingredients
Chicken Mixture
- 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 Gravy
- 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
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This step is important, so your casserole bakes evenly and the biscuits rise perfectly!
- Make the Roux: In a large skillet over medium heat, melt the butter. Once melted, sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir the mixture together until it forms a smooth paste (this is called a roux) and cook it for about 1-2 minutes until it’s bubbly and slightly golden.
- Add Liquid: Slowly whisk in the chicken broth and milk. Continue stirring as the mixture thickens, about 3-5 minutes. When it comes to a gentle boil and has a nice gravy-like consistency, it’s ready for the next step!
- Combine Ingredients: Now, stir in your cooked chicken, frozen peas and carrots, and corn if you’re using it. Give it a good mix to combine everything well and then remove the skillet from the heat.
- Prepare for Baking: Transfer this chicken mixture into a greased 9×13-inch baking dish. Make sure it’s evenly spread out for even cooking.
- Top with Biscuits: Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit slightly with your hands and arrange them on top of the chicken mixture. Make sure to leave some space between the biscuits for them to expand as they bake!
- Bake the Casserole: Place your baking dish in the preheated oven. Bake it for 25-30 minutes, or until the biscuits are golden brown and thoroughly cooked. The aroma will be amazing!
- Cool and Serve: Once baked, let the casserole rest for about 5 minutes before serving. This allows the filling to set a bit, making it easier to scoop out. Enjoy every comforting bite!
Notes
- You can use thawed frozen chicken; ensure it’s fully thawed before adding to the casserole.
- Prepare the chicken mixture ahead and store in the refrigerator for up to 2 days; add biscuits just before baking for best results.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave.
- For a healthier or different texture, substitute the biscuit dough with whole wheat biscuits or puff pastry, adjusting baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken pot pie casserole, easy chicken casserole, biscuit chicken pot pie, comfort food, one dish meal
