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.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure even baking and perfect rising of the biscuit topping.
- 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.
- 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.
- Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well then remove the skillet from heat.
- Prepare for Baking: Transfer the chicken mixture evenly into a greased 9×13-inch baking dish.
- 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.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and fully cooked.
- 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
