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

Scale

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