Easy Homemade Chicken Pot Pie Casserole Recipe

Introduction

This easy homemade chicken pot pie casserole combines tender chicken, savory vegetables, and a creamy sauce topped with flaky biscuits. It’s a comforting meal perfect for busy weeknights or cozy family dinners.

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 perfect biscuit rise.
2. Step 2: In a large skillet over medium heat, melt the butter. Stir in the flour, salt, black pepper, garlic powder, and onion powder until a smooth roux forms. Cook for 1-2 minutes until bubbly and slightly golden.
3. Step 3: Slowly whisk in the chicken broth and milk. Stir continuously as the mixture thickens, about 3-5 minutes, until it reaches a gravy-like consistency.
4. Step 4: Remove from heat and stir in the cooked chicken, peas and carrots, and corn if using. Mix well to combine.
5. Step 5: Transfer the chicken mixture to a greased 9×13-inch baking dish, spreading it evenly.
6. Step 6: Separate the biscuit dough into individual biscuits. Flatten each slightly and arrange on top of the chicken mixture, leaving space between them to expand.
7. Step 7: Bake for 25-30 minutes until the biscuits are golden brown and cooked through.
8. Step 8: Let the casserole rest for about 5 minutes before serving to allow the filling to set.

Tips & Variations

• Use rotisserie chicken for a quick shortcut, or roast your own for extra flavor.
• Swap frozen vegetables for fresh if preferred—just sauté them briefly before adding.
• For a flakier topping, try puff pastry instead of biscuit dough, adjusting baking time as needed.
• Add herbs like thyme or parsley to the filling for added freshness.

Storage

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

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 but make sure it’s fully thawed before cooking. Thaw overnight in the fridge or use a cold water bath method. Then shred or dice before adding to the casserole.

Can I make this casserole ahead of time?

Absolutely! Prepare the chicken mixture and store it in the fridge for up to 2 days. Add the biscuit topping just before baking to keep them fresh and fluffy.

Easy Homemade Chicken Pot Pie Casserole Recipe

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★★★★★

4.9 from 61 reviews

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

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Description

A comforting and easy-to-make homemade chicken pot pie casserole featuring tender chicken, mixed vegetables, and a flaky biscuit topping baked to golden perfection. Perfect for a cozy family dinner with minimal prep and quick baking time.

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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: Preheat your oven to 375°F (190°C) to ensure even baking and perfect rising of the biscuit topping.
2. 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 continuously to form a smooth roux, cooking for 1-2 minutes until bubbly and lightly golden.
3. Add Liquid: Slowly whisk in the chicken broth and milk. Keep stirring as the mixture thickens over 3-5 minutes until it reaches a gentle boil and thick gravy-like consistency.
4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well then remove the skillet from heat.
5. Prepare for Baking: Transfer the chicken mixture evenly into a greased 9×13-inch baking dish.
6. Top with Biscuits: Separate the biscuit dough into individual biscuits, flatten each slightly, and arrange on top of the chicken mixture, leaving space between them for expansion.
7. Bake the Casserole: Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and fully cooked.
8. Cool and Serve: Allow the casserole to rest for 5 minutes before serving to let the filling set for easier scooping. Enjoy!

Notes

• Use thawed chicken if using frozen; shred or dice it before adding.
• You can prepare the chicken mixture in advance and store it in the fridge for up to 2 days, adding biscuits right before baking.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven at 350°F or microwave.
• For healthier topping alternatives, use whole wheat biscuits or homemade biscuit dough. Puff pastry can also substitute, but adjust baking time accordingly.

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

Keywords: chicken pot pie casserole, biscuit topping, easy casserole, comfort food, chicken dinner