There’s nothing quite like a warm, comforting Chicken Pot Pie Casserole to make your day better. Packed with tender chicken, vibrant vegetables, and a creamy, savory sauce, all topped with fluffy biscuits, this dish is the perfect combination of hearty and comforting. It’s ideal for weeknight dinners, cozy weekends, or when you want tasty leftovers that reheat beautifully. Easy to make and fun to bake, it’s comfort food at its finest!
Why You’ll Love This Recipe
- One-dish meal with minimal cleanup
- Creamy, flavorful filling with tender chicken and veggies
- Fluffy biscuit topping for a perfect golden finish
- Quick prep and easy to customize with your favorite vegetables
Ingredients
- Cooked chicken (3 cups, diced or shredded): Rotisserie chicken works perfectly for flavor and convenience
- Frozen peas and carrots mix (1 cup): Adds color, sweetness, and nutrition
- Frozen corn (1/2 cup, optional): Adds subtle sweetness and texture
- Butter (1/3 cup): Base for a rich and creamy roux
- All-purpose flour (1/3 cup): Thickens the sauce
- Salt (1/2 teaspoon): Enhances all flavors
- Black pepper (1/4 teaspoon): Adds subtle heat and depth
- Garlic powder (1/4 teaspoon): Boosts savory flavor
- Onion powder (1/4 teaspoon): Adds sweetness and complexity
- Chicken broth (1 3/4 cups): Forms a flavorful base for the creamy sauce
- Milk (2/3 cup): Adds creaminess without heaviness
- Refrigerated biscuit dough (16 oz, 1 can): Topping for a golden, fluffy finish
How to Make Chicken Pot Pie Casserole
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure 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 constantly to form a smooth paste (roux) and cook for 1–2 minutes until bubbly and slightly golden.
Add Liquid
Slowly whisk in the chicken broth and milk, stirring continuously. Let the mixture thicken over 3–5 minutes, forming a creamy, gravy-like consistency.
Combine Ingredients
Stir in the cooked chicken, frozen peas and carrots, and corn (if using). Mix thoroughly, then remove the skillet from heat.
Prepare for Baking
Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
Top with Biscuits
Separate the biscuit dough into individual biscuits, flatten slightly, and arrange on top of the chicken mixture. Leave space between biscuits for expansion.
Bake the Casserole
Bake in the preheated oven for 25–30 minutes, or until the biscuits are golden brown and cooked through. Let cool for 5 minutes before serving.
Tips for Success
- Use rotisserie chicken for quick prep and extra flavor
- Sauté fresh vegetables before adding if using instead of frozen
- Whisk the liquids slowly into the roux to avoid lumps
- For a flakier topping, try puff pastry instead of biscuits
Equipment Needed
- Large skillet
- 9×13-inch baking dish
- Whisk or wooden spoon
- Measuring cups and spoons
Recipe Variations
- Vegetable twist: Swap peas and carrots for spinach, green beans, or diced potatoes
- Dairy-free: Use olive oil or vegan butter for the roux and a plant-based milk
- Whole wheat biscuits: For a healthier topping option
Serving Suggestions
Serve this casserole with a fresh green salad or roasted vegetables for a complete meal. Leftovers reheat beautifully and make a convenient lunch the next day.
FAQs
Can I use frozen chicken? Yes, thaw completely before shredding and adding to the casserole.
Can I make it ahead of time? Prepare the chicken mixture in advance; add biscuits just before baking.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
Can I use something other than biscuit dough? Whole wheat biscuits, homemade biscuits, or puff pastry are all great alternatives.
Final Thoughts
This Easy Homemade Chicken Pot Pie Casserole combines comfort, flavor, and convenience in one dish. Creamy chicken, hearty vegetables, and a golden biscuit topping make it a family favorite that’s sure to become a go-to recipe for cozy dinners. Serve, savor, and enjoy every comforting bite!
Print
Easy Homemade Chicken Pot Pie Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
Description
This Easy Homemade Chicken Pot Pie Casserole is packed with tender chicken, veggies, and a creamy sauce, topped with a fluffy biscuit layer. Perfect comfort food for cozy dinners or leftovers!
Ingredients
- 3 cups cooked chicken, diced or shredded (rotisserie chicken recommended)
- 1 cup frozen peas and carrots mix
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 can (16 oz) refrigerated biscuit dough
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add flour, salt, pepper, garlic powder, and onion powder to make a roux. Cook 1–2 minutes until bubbly.
- Gradually whisk in chicken broth and milk. Stir 3–5 minutes until thickened to a gravy consistency.
- Stir in cooked chicken, peas and carrots, and corn if using.
- Transfer mixture to a greased 9×13-inch baking dish.
- Flatten and arrange biscuit dough on top of the chicken mixture, leaving space between biscuits.
- Bake 25–30 minutes until biscuits are golden and cooked through.
- Cool 5 minutes before serving.
Notes
- Use thawed or leftover chicken if needed.
- Whole wheat biscuits or puff pastry can substitute for a different texture.
- Prepare chicken mixture ahead of time, add biscuits before baking for freshness.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American