Chicken Pot Pie Casserole Recipe

If you love the comforting, creamy goodness of traditional chicken pot pie but want an easier version that’s quicker to put together, this Chicken Pot Pie Casserole is the perfect solution. It’s packed with tender chicken, a rich and creamy vegetable filling, and topped with golden, flaky biscuits. This casserole gives you all the flavors of a classic chicken pot pie but with less effort—perfect for busy weeknights or a cozy weekend meal. Read on for the full recipe and tips to customize this dish to your liking!

this Recipe

---

What is Chicken Pot Pie Casserole?

Chicken Pot Pie Casserole is a comforting, savory dish made with shredded chicken, a creamy sauce filled with vegetables like carrots, peas, and celery, and topped with either a biscuit or pie crust. It’s a simplified version of the classic pot pie, where everything is baked together in a casserole dish. This easy-to-make dish offers all the flavors of the traditional chicken pot pie but is much quicker to assemble—perfect for feeding a hungry family.

---

Ingredients List for Chicken Pot Pie Casserole

Here’s what you’ll need to make this easy and comforting casserole:

1. Cooked chicken (3 cups, shredded or diced) – Rotisserie chicken or leftover cooked chicken works well.
2. Frozen mixed vegetables (2 cups) – A combination of peas, carrots, corn, and green beans works great.
3. Butter (4 tbsp) – For sautéing vegetables and making the sauce.
4. Onion (1 small, diced) – Adds flavor to the casserole base.
5. Celery (2 stalks, diced) – Adds crunch and flavor to the filling.
6. All-purpose flour (¼ cup) – To thicken the creamy sauce.
7. Chicken broth (2 cups) – For the sauce base, adding rich chicken flavor.
8. Heavy cream (½ cup) – Makes the sauce creamy and rich. You can substitute with half-and-half or milk if you prefer a lighter version.
9. Salt and pepper (to taste) – For seasoning.
10. Garlic powder (1 tsp) – Adds extra flavor to the sauce.
11. Thyme (1 tsp, dried) – A classic herb for pot pie flavor.
12. Canned biscuits (1 can, about 8 biscuits) – For the topping. You can also use homemade biscuits or puff pastry if preferred.
13. Fresh parsley (optional, for garnish) – Adds color and freshness.

---

Substitutions and Variations

This recipe is incredibly versatile, so feel free to adjust it to your liking. Here are a few substitutions and variations:

• Chicken: Use rotisserie chicken, leftover turkey, or even cooked diced ham for a twist. You can also use shredded cooked turkey, especially during the holiday season.
• Vegetables: Add or substitute fresh or frozen vegetables like broccoli, mushrooms, or even sweet potatoes. You can also use canned mixed vegetables if that’s what you have on hand.
• Crust: Use puff pastry or crescent roll dough instead of biscuits for a flaky top. If you prefer a more traditional pie crust, roll out pre-made pie dough for the top layer.
• Cream: Substitute heavy cream with half-and-half or milk for a lighter version. For a dairy-free option, you can use a non-dairy milk alternative and dairy-free butter.
• Gluten-Free: Use gluten-free all-purpose flour to thicken the sauce, and opt for gluten-free biscuits or puff pastry for the topping.

---

Step-by-Step Cooking Instructions

Let’s dive into making this delicious and easy chicken pot pie casserole! Follow these step-by-step instructions to whip up this comforting dish in no time.

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set it aside.

2. Cook the Vegetables

In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 4-5 minutes until the vegetables are softened. Add the frozen mixed vegetables to the skillet and cook for another 2-3 minutes until warmed through.

3. Make the Creamy Sauce

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce thickens. Stir in the heavy cream, garlic powder, thyme, salt, and pepper to taste. Continue cooking for another 2-3 minutes until the sauce is smooth and creamy.

4. Add the Chicken

Fold in the cooked, shredded chicken and mix everything together until the chicken is evenly coated in the creamy sauce. Taste and adjust the seasoning with more salt and pepper, if needed.

5. Assemble the Casserole

Pour the chicken and vegetable mixture into your greased 9x13-inch baking dish. Spread it out evenly to ensure every bite has chicken and vegetables.

6. Add the Biscuit Topping

Arrange the uncooked canned biscuits over the top of the chicken mixture, spacing them out evenly. The biscuits will expand as they bake, so leave a little space between them.

7. Bake

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and fully cooked through. If the biscuits are browning too quickly, cover the casserole loosely with aluminum foil during the last 10 minutes of baking.

8. Garnish and Serve

Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired, and enjoy your delicious chicken pot pie casserole!

---

How to Cook Chicken Pot Pie Casserole: A Step-by-Step Guide

1. Sauté Vegetables: Start by sautéing onions, celery, and mixed vegetables until tender.
2. Make a Creamy Sauce: Stir in flour to create a roux, then gradually add chicken broth and cream to make a rich, creamy sauce.
3. Add Chicken: Mix in cooked, shredded chicken for a hearty filling.
4. Top with Biscuits: Place biscuits on top of the filling for a buttery, flaky topping.
5. Bake Until Golden: Bake until the biscuits are golden and the filling is bubbly.

---

Common Mistakes to Avoid

• Undercooked Biscuits: To ensure the biscuits are fully cooked, place them on top of the casserole when it’s already warm. If they’re browning too quickly, cover the dish with foil for the last 10 minutes of baking.
• Runny Sauce: Make sure to cook the sauce long enough for it to thicken. If the sauce seems too thin, simmer it a bit longer before adding the chicken and assembling the casserole.
• Overloading with Vegetables: While veggies are great, adding too many can dilute the sauce and make the casserole too watery. Stick to about 2-3 cups of vegetables.

---

Serving and Presentation Tips

While Chicken Pot Pie Casserole is delicious on its own, you can pair it with a few sides to complete the meal:

• Side Salad: A fresh green salad with a light vinaigrette adds a crisp contrast to the rich casserole.
• Roasted Vegetables: Serve with roasted carrots, green beans, or asparagus for an extra serving of vegetables.
• Cranberry Sauce: If you want to make it feel a bit festive, serve with cranberry sauce on the side for a holiday-inspired twist.

---

How to Serve Chicken Pot Pie Casserole

To serve, scoop generous portions of the casserole onto plates, making sure each serving gets some of the creamy chicken and a golden biscuit. For a family-style meal, bring the casserole dish directly to the table and let everyone help themselves. It’s a perfect comforting dish for cool evenings or when you’re craving something hearty and filling.

---

Presentation Ideas for Chicken Pot Pie Casserole

• Individual Servings: For a more elegant presentation, bake the casserole in individual ramekins or mini cast iron skillets and top each with a single biscuit.
• Rustic Skillet: If you have a large cast iron skillet, you can prepare the entire dish in the skillet for a rustic, homey look.
• Fresh Herb Garnish: Sprinkle chopped fresh parsley or thyme over the casserole just before serving to add a bright pop of color and flavor.

---

Chicken Pot Pie Casserole Recipe Tips

• Make Ahead: You can prepare the filling up to a day in advance and refrigerate it. When you’re ready to bake, assemble the casserole with the biscuits and bake as directed.
• Freezer-Friendly: The filling freezes well! Prepare the filling and freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge, then top with biscuits and bake.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until hot.

---

Frequently Asked Questions (FAQs)

Q: Can I use canned or frozen vegetables instead of fresh?
A: Yes! Canned or frozen vegetables work well in this recipe. Just be sure to drain any excess liquid from canned vegetables and thaw and drain frozen ones before adding them to the filling.

Q: Can I use pie crust instead of biscuits?
A: Absolutely! You can roll out a pre-made pie crust and place it on top of the casserole for a more traditional pot pie topping. Make sure to cut a few slits in the pie crust to allow steam to escape.

Q: Can I make this casserole in advance?
A: Yes, you can assemble the casserole up to a day ahead and store it in the refrigerator until ready to bake. Just add the biscuits right before baking.

Q: Can I freeze chicken pot pie casserole?
A: Yes! You can freeze the filling for up to 3 months. When ready to bake, thaw the filling, add the biscuits, and bake as directed.

---

Conclusion

This Chicken Pot Pie Casserole is the ultimate comfort food, combining tender chicken, vegetables, and a creamy sauce topped with flaky biscuits. It’s a simplified version of the classic pot pie that’s perfect for busy weeknights, family dinners, or even holiday meals. With easy-to-find ingredients and minimal prep, this recipe is sure to become a go-to favorite in your household. Enjoy the warm, cozy flavors of this delicious casserole, and feel free to customize it to suit your taste!

Print