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