Easy Homemade Chicken Pot Pie Casserole Recipe

Introduction

This easy homemade chicken pot pie casserole is a comforting, family-friendly dish that combines tender chicken, vegetables, and a creamy sauce topped with flaky biscuits. Perfect for a cozy weeknight dinner, it comes together quickly and bakes to golden perfection.

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)
• 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
• 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to ensure even baking and perfectly risen biscuits.
2. Step 2: In a large skillet over medium heat, melt the butter. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir constantly until the mixture forms a smooth roux and cook for 1–2 minutes until bubbly and slightly golden.
3. Step 3: Slowly whisk in the chicken broth and milk. Continue stirring as the sauce thickens, about 3–5 minutes, until it reaches a gentle boil and has a gravy-like consistency.
4. Step 4: Stir in the cooked chicken, peas and carrots, and corn if using. Mix well and remove the skillet from heat.
5. Step 5: Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it out evenly.
6. Step 6: Open the biscuit dough can and separate into individual biscuits. Flatten each slightly and arrange them on top of the chicken mixture, leaving space between biscuits to allow for expansion.
7. Step 7: Bake in the preheated oven for 25–30 minutes, or until the biscuits turn golden brown and are fully cooked.
8. Step 8: Let the casserole rest for 5 minutes before serving to allow the filling to set. Enjoy your comforting meal!

Tips & Variations

• For a richer flavor, add a splash of cream or shredded cheese to the chicken mixture before baking.
• Use whole wheat biscuits or puff pastry for a healthier or flakier topping.
• Fresh or other frozen vegetables can be used in place of peas, carrots, and corn to suit your preference.
• Make sure to thaw frozen chicken completely before adding to the casserole to ensure even cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in an oven set to 350°F (175°C) until heated through, or microwave individual portions, stirring occasionally for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Frozen Chicken in This Recipe?

Yes, frozen chicken can be used as long as it is fully thawed beforehand. Thaw overnight in the fridge or submerge a sealed bag in cold water for a quicker method. Once thawed, shred or dice the chicken before adding it to the casserole.

Can I Make This Casserole Ahead of Time?

Absolutely! Prepare the chicken mixture up to two days in advance and keep it refrigerated. Add the biscuit topping only when you are ready to bake to maintain their fluffiness.

Easy Homemade Chicken Pot Pie Casserole Recipe

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★★★★★

4.9 from 420 reviews

• Author: Lily
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Easy Homemade Chicken Pot Pie Casserole is a comforting, hearty dish featuring tender cooked chicken, mixed vegetables, and a creamy homemade gravy topped with golden biscuit dough. Perfect for a family meal, this recipe simplifies traditional pot pie by using biscuit dough for a quick and delicious crust, baked to perfection in under an hour.

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Ingredients

Scale 1x2x3x

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 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)

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Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your casserole cooks evenly and the biscuits rise nicely during baking.
2. Make the Roux: In a large skillet over medium heat, melt the butter. Once melted, add the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously until the mixture forms a smooth paste and cook for 1-2 minutes until bubbly and slightly golden, creating a flavorful roux.
3. Add Liquid: Slowly whisk in the chicken broth and milk while stirring constantly. Continue to cook for 3-5 minutes until the mixture thickens and reaches a gentle boil, forming a creamy gravy consistency.
4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and frozen corn if using. Mix thoroughly to combine all ingredients evenly, then remove the skillet from heat.
5. Prepare for Baking: Transfer the chicken mixture to a greased 9×13-inch baking dish, spreading it out evenly to promote uniform cooking.
6. Top with Biscuits: Open the biscuit dough can and separate the biscuits. Flatten each biscuit slightly with your hands and arrange them spaced apart on top of the chicken mixture to allow room for expansion during baking.
7. Bake the Casserole: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the biscuits turn golden brown and are fully cooked. This step brings together the creamy filling with a crisp, fluffy biscuit topping.
8. Cool and Serve: Allow the casserole to rest for 5 minutes after baking to let the filling set. Serve warm and enjoy the comforting flavors of this classic dish.

Notes

• You can use leftover cooked chicken or rotisserie chicken for convenience.
• Frozen vegetables can be substituted or adjusted according to preference.
• For a healthier twist, try whole wheat biscuit dough or puff pastry as a topping.
• This casserole can be prepared ahead by making the filling and refrigerating it; add the biscuit topping only before baking.
• Store leftovers in an airtight container in the fridge for up to 3 days and reheat thoroughly before serving.
• Thaw frozen chicken completely before using in the recipe to ensure even cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: chicken pot pie casserole, easy chicken casserole, biscuit topping, comfort food, one-dish meal, homemade chicken pot pie