Description
Chicken Pot Pie Casserole is a cozy, comforting baked dish filled with creamy chicken, vegetables, and topped with golden biscuits for the ultimate family dinner.
Ingredients
- 4 tbsp unsalted butter
- 2 cups diced carrots
- 2 cups diced celery
- 1 cup diced yellow onion
- 1 tsp sea salt
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken stock
- 4 cups shredded cooked chicken
- 2 cups frozen peas
- 1 can refrigerated biscuits (16.3 oz)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
- Melt butter in a large skillet over medium heat.
- Add carrots, celery, onion, salt, thyme, garlic powder, and pepper. Cook 5 minutes until softened.
- Stir in flour and cook 1–2 minutes.
- Slowly add milk and chicken stock, stirring until thickened (3–5 minutes).
- Add shredded chicken and peas, mix well.
- Transfer mixture to baking dish.
- Place biscuits on top evenly.
- Bake 18–20 minutes or until biscuits are golden and cooked through.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for faster prep.
- Store biscuits separately for best texture when reheating.
- Can be prepped ahead and baked fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American