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.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures the casserole bakes evenly and the biscuits rise perfectly.
- 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.
- 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.
- Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and optional corn. Mix thoroughly, then remove the skillet from the heat.
- Prepare for Baking: Transfer the chicken mixture into a greased 9×13-inch baking dish and spread evenly for consistent cooking.
- 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.
- 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.
- 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
