Chicken Pot Pie Casserole

If comfort food had a crown, chicken pot pie would surely be wearing it. But what if you could enjoy all the creamy, savory goodness of chicken pot pie without the fuss of rolling out a crust? Enter chicken pot pie casserole—an easy, hearty, and utterly delicious twist on a classic favorite. This recipe brings together tender chicken, fresh vegetables, and a creamy sauce, all baked to golden perfection with a biscuit topping that’s flaky and flavorful. Whether you’re feeding a family or meal prepping for the week, this casserole hits all the right notes for a cozy, satisfying meal.

Why This Recipe Is a Must-Try

Chicken pot pie casserole takes all the best parts of the traditional dish and simplifies the process without sacrificing any flavor. Instead of crafting a pie crust, you use a biscuit topping that bakes up light and fluffy, soaking up the creamy chicken filling for a delightful texture contrast. Plus, it’s a one-dish wonder, which means less cleanup and more time enjoying your meal.

This recipe is perfect for busy weeknights, potlucks, or whenever you need a little comfort on your plate. It’s versatile, easy to customize with your favorite veggies, and packed with protein to keep you fueled. The creamy sauce is made from scratch, ensuring every bite is bursting with rich flavor. Best of all, the ingredients are simple and easy to find, making this an approachable recipe for cooks of all levels.

Ingredients

• 2 cups cooked chicken, shredded or diced (use boneless, skinless chicken breasts or thighs)
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup celery, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk or cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste
• 2 cups biscuit mix (store-bought or homemade)
• 1/2 cup shredded mozzarella or cheddar cheese (optional)

How To Make Chicken Pot Pie Casserole

Step 1: Prepare the Chicken and Vegetables

Start by cooking your chicken if you haven’t done so already. You can poach, bake, or pan-sear boneless, skinless chicken breasts or thighs until cooked through, then shred or dice the meat into bite-sized pieces. Set aside.

Step 2: Sauté the Aromatics and Veggies

Preheat your oven to 375°F (190°C). In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery, sautéing until the vegetables start to soften—about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Make the Creamy Sauce

Sprinkle the flour over the softened vegetables, stirring constantly to create a roux. Cook for about 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

Step 4: Add Seasonings and Chicken

Add the dried thyme, parsley, salt, and pepper to the sauce. Stir in the cooked chicken and frozen peas. Mix well to combine all the ingredients in a creamy filling.

Step 5: Assemble the Casserole

Transfer the chicken and vegetable mixture to a greased 9×13-inch baking dish. If you’re using cheese, sprinkle it evenly over the filling.

Step 6: Top with Biscuit Mix

Drop spoonfuls of biscuit dough evenly across the top of the casserole. Be careful not to cover every inch; leaving some gaps will allow steam to escape and the biscuits to bake perfectly.

Step 7: Bake

Place the casserole in the preheated oven and bake for 20-25 minutes or until the biscuit topping is golden brown and cooked through. The filling should be bubbling around the edges.

Step 8: Serve and Enjoy

Let the casserole cool for 5 minutes before serving. Scoop generous portions onto plates and enjoy the cozy, creamy goodness of this easy chicken pot pie casserole.

Expert Tips

• Use rotisserie chicken for a super quick shortcut that’s full of flavor.
• Don’t skip the roux step—it’s key for a thick, creamy filling without lumps.
• For extra richness, substitute some or all of the milk with heavy cream.
• If you prefer a gluten-free version, try using a gluten-free flour blend for the roux and a gluten-free biscuit mix.
• Make sure your biscuit dough is slightly chilled before baking to help it hold shape and rise evenly.
• Feel free to add herbs like rosemary or sage for a flavor twist.

Variations and Customizations

• Vegetarian Version: Replace chicken with hearty mushrooms or tofu, and use vegetable broth instead of chicken broth.
• Extra Veggies: Add corn, green beans, or diced potatoes for more texture and nutrients.
• Spicy Kick: Mix in a pinch of cayenne pepper or red pepper flakes for a subtle heat.
• Cheesy Topping: Mix shredded cheese into the biscuit dough or sprinkle more on top before baking.
• Herb Variations: Swap thyme and parsley for fresh basil, tarragon, or chives to change up the flavor profile.

How to Store Leftovers

Store any leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. You can also microwave individual portions, though the biscuit topping may lose some of its crispness. For longer storage, freeze the casserole in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use frozen chicken for this recipe?

Yes! Just be sure to fully thaw and cook the chicken before using it in the casserole. Cooking frozen chicken directly in the filling is not recommended as it may result in uneven cooking.

Is it possible to make this recipe dairy-free?

Absolutely. You can substitute the butter with olive oil or a dairy-free margarine, use a dairy-free milk alternative like almond or oat milk, and skip the cheese or use a dairy-free cheese substitute.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate until you’re ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use if I don’t have biscuit mix?

You can make your own biscuit dough from scratch using flour, baking powder, salt, butter, and milk. There are plenty of simple biscuit recipes online that work perfectly as a topping for this casserole.

Conclusion

Chicken pot pie casserole is the ultimate comfort food with a simple, modern twist. It’s easy to prepare, customizable, and perfect for any occasion where you crave a warm, hearty meal. The creamy chicken and veggie filling paired with a soft, flaky biscuit topping makes it a crowd-pleaser every time. Whether you’re a seasoned cook or a kitchen newbie, this recipe is approachable and satisfying—perfect for bringing a little homey goodness to your dinner table. Give it a try and discover how effortless delicious comfort food can be!