This Chicken Pot Pie Casserole is warm and comforting, packed with tender chicken, fresh vegetables, and a creamy sauce. It’s topped with flaky biscuits, making it extra cozy!
Honestly, this dish feels like a big hug in a bowl! I love serving it with a side salad for some crunch. It’s so easy to make—you really can’t go wrong!
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for convenience, or leftover chicken works great too! If you want a vegetarian version, swap the chicken with cooked mushrooms or eggplant.
Vegetables: Carrots, peas, and celery bring sweetness and crunch. Don’t have those on hand? Use mixed frozen vegetables or even corn and green beans as substitutes.
Butter & Flour: These create a roux for your sauce. You can use olive oil instead of butter or a gluten-free flour blend if you need a gluten-free option.
Biscuit Dough: Store-bought biscuits save time, but you could make your own for a personal touch. Alternatively, use crescent roll dough, which will give a nice fluffy finish.
How Do I Achieve a Creamy Sauce Consistency?
A smooth, creamy sauce is key to a hearty casserole. Here’s how to get it just right:
- When you melt the butter, ensure it’s over medium heat—not too hot or it will burn.
- After adding flour, mix well until it forms a paste. This is your roux!
- Whisk in the chicken broth and milk slowly; this helps avoid lumps, stirring continuously until thickened (about 4-5 minutes).
Be patient—you want that rich creaminess to shine through! A well-made sauce makes all the difference in the final casserole.
Chicken Pot Pie Casserole
Ingredients You’ll Need:
For the Filling:
- 3 cups cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup green peas (frozen or fresh)
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 tsp garlic powder (optional)
For the Topping:
- 1 package refrigerated biscuit dough (about 8 biscuits)
- 1 tbsp olive oil or melted butter (for brushing)
- 1 tsp dried parsley or mixed herbs for garnish
How Much Time Will You Need?
This Chicken Pot Pie Casserole takes about 15 minutes of prep time, plus 20-25 minutes of baking. In total, you’ll need around 40 minutes to prepare this delicious meal, making it perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your casserole bakes evenly and the biscuits get that lovely golden color.
2. Prepare the Vegetables:
In a large skillet or Dutch oven, melt the butter over medium heat. Once melted, add the diced carrots, celery, and green peas. Cook these veggies for about 5-7 minutes until they are just tender, stirring often to avoid burning.
3. Make the Roux:
Now it’s time to create a roux! Sprinkle the flour over the cooked vegetables and stir well to mix everything together. Continue cooking for 1-2 minutes, stirring constantly until the mixture is bubbly and slightly golden. This will help thicken your sauce.
4. Add the Broth and Milk:
Gradually whisk in the chicken broth and milk into the roux. Keep whisking until the sauce thickens, which should take about 4-5 minutes. You’ll know it’s ready when it coats the back of a spoon and has a creamy consistency!
5. Combine Ingredients:
Stir in the shredded chicken, salt, black pepper, thyme, and garlic powder into the thickened sauce. Mix everything thoroughly and remove from heat. Your filling is now ready!
6. Assemble the Casserole:
Pour the chicken and vegetable mixture into a casserole dish. If you’re using a Dutch oven that is oven-safe, you can keep it there for a one-pot delight!
7. Prepare the Biscuits:
Take the refrigerated biscuit dough and separate each biscuit. For a nice presentation, cut each biscuit in half horizontally, creating biscuit halves.
8. Top the Filling:
Place the biscuit halves on top of the chicken mixture, rounded side up, making sure they are evenly spaced. This will allow them to rise beautifully while baking.
9. Brush & Garnish:
Brush the tops of the biscuits with olive oil or melted butter to give them a lovely golden finish. Sprinkle with dried parsley or mixed herbs for an extra burst of flavor!
10. Bake Until Golden:
Pop the casserole into your preheated oven and bake for about 20-25 minutes, or until the biscuits are golden brown and fully cooked through. The kitchen will smell amazing!
11. Let It Rest:
Once out of the oven, allow the casserole to cool for about 5 minutes. This will help the filling to set and make serving easier.
12. Serve & Enjoy:
Serve warm, and enjoy this creamy, comforting Chicken Pot Pie Casserole with your family! You’ve created a delicious meal, perfect for sharing.
This casserole encapsulates the cozy flavors of traditional chicken pot pie, with the added ease of flaky biscuit topping. It’s not just a meal; it’s a warm hug on a plate!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely. You can do this overnight in the fridge or quickly by placing it in a sealed bag in cold water. Always cook it thoroughly before adding it to the casserole.
How Do I Store Leftover Casserole?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or in the oven at 350°F (175°C) until warmed through. You may want to cover it with foil to prevent the biscuits from getting too brown.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the filling a day in advance and store it in the fridge. When ready to serve, just pour it into the casserole dish, top with the biscuit halves, and bake according to the recipe instructions. This saves time on busy nights!
What Can I Substitute for Biscuit Dough?
If you don’t have biscuit dough, crescent roll dough works well as an alternative and gives a nice texture. You could also make your own biscuit dough if you prefer from scratch—just roll it out and cut it to size!
