If you’re craving a comforting, hearty meal that feels like a warm hug on a plate, this Chicken Pot Pie Casserole Recipe is absolutely for you. It perfectly combines tender shredded chicken, vibrant veggies, and a creamy sauce beneath a golden, flaky biscuit topping that’s quick to assemble but feels homemade in every delightful bite. Whether it’s a cozy weeknight dinner or a gathering with friends, this dish never fails to bring smiles and satisfy those comfort food cravings.
Ingredients You’ll Need
This Chicken Pot Pie Casserole Recipe calls for simple, wholesome ingredients that create layers of flavor and texture. Each component plays a crucial role—from the sweetness of fresh carrots to the richness of butter and the flaky biscuit topping that crowns it all.
- 4 tbsp. butter: Provides a luscious base for sautéing the vegetables and adds richness to the filling.
- 3 medium carrots, diced (about 1 1/2 cups): Adds natural sweetness and a pleasant crunch after cooking.
- 3 stalks celery, diced (about 1 1/2 cups): Brings that classic aromatic flavor essential in pot pies.
- 1 large yellow onion, diced (about 1½ cups): Deepens the savory flavor with its mild sweetness when cooked down.
- 1 tsp. chopped fresh thyme: Offers a herby, earthy note that complements the chicken perfectly.
- 1 tsp. kosher salt, divided: Enhances all the flavors throughout the dish and topping.
- 1/2 tsp. freshly ground black pepper: Adds just the right amount of warmth and depth.
- 4 tbsp. all-purpose flour: Thickens the sauce to a creamy, luscious consistency.
- 2 cups whole milk: Creates a smooth, rich base for the filling sauce.
- 1 cup low-sodium chicken broth: Adds savoriness and balances the creaminess without overpowering.
- 1 tbsp. Dijon mustard: Adds a subtle tang and complexity that lifts the flavor.
- 1/2 tsp. garlic powder: Gives a gentle hint of garlic that enhances the overall aroma.
- 4 cups cooked shredded chicken: The hearty protein star of this casserole—use leftover rotisserie or homemade boiled chicken.
- 1 cup frozen peas: Brings a pop of color and a slight sweetness that brightens every bite.
- 1 (16.3-ounce) tube biscuit dough: Provides a buttery, flaky topping that bakes up golden and irresistible.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a large skillet over medium-high heat. Then add the diced carrots, celery, onion, thyme, and half of the salt. Stir these together frequently until the vegetables soften beautifully—about 5 to 7 minutes. This step is crucial because it builds the flavor foundation, softening the veggies and infusing the butter with fresh herbs.
Step 2: Create the Creamy Sauce
Next, stir in the flour to coat the softened vegetables and cook for an additional 2 minutes to eliminate any raw flour taste. Slowly whisk in the milk and chicken broth along with Dijon mustard, garlic powder, and the remaining salt. Bring the mixture to a boil then reduce heat to medium and let it simmer, stirring often until thickened to a creamy, velvety sauce, about 3 to 5 minutes. This luscious sauce binds the filling components together and ensures every spoonful feels indulgent.
Step 3: Add Chicken and Peas
Fold in the cooked shredded chicken and frozen peas, combining everything gently but thoroughly. This ensures each bite delivers that perfect medley of tender chicken, sweet peas, and creamy vegetables nestled in sauce. Taste the filling now and adjust salt as needed—seasoning at this stage is key to achieving balanced flavor.
Step 4: Assemble the Casserole
Transfer the savory filling to a 13-inch by 9-inch baking dish. Open the biscuit dough and arrange the biscuits evenly on top of the filling. Sprinkle them all over with a little salt and pepper to highlight their golden crust once baked. This biscuit topping is the showstopper – it adds a wonderful contrast to the creamy filling beneath.
Step 5: Bake to Perfection
Bake the casserole in a preheated 375ºF oven with the rack centered until the filling bubbles joyously and the biscuits rise to a beautiful golden color, about 22 to 25 minutes. Let the dish rest for 5 minutes before serving to settle the flavors and make it easier to scoop. This finished stage is pure magic—the warm, flaky topping and creamy filling marry into a soul-comforting classic everyone will love.
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
Sprinkle freshly chopped parsley or thyme over the top just before serving for a fresh herbal brightness that contrasts with the richness. A light dusting of grated Parmesan or a few cracked black pepper flakes can also elevate the presentation and flavor.
Side Dishes
This casserole is quite filling on its own, but simple side salads with a tangy vinaigrette or crisp steamed green beans offer a refreshing balance. For heartier occasions, roasted root vegetables or sautéed garlic spinach make excellent companions.
Creative Ways to Present
For individual servings, try layering the filling in small ramekins topped with biscuit dough and baking until golden—perfect for dinner parties or special occasions. You can also serve it family-style right from the casserole dish for cozy gatherings, where everyone can dig in and enjoy the comforting warmth together.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will keep well for up to 3 days while maintaining great flavor and texture—perfect for quick meals later in the week.
Freezing
You can freeze the unbaked casserole after assembling it but before baking. Wrap it securely to prevent freezer burn and store for up to 2 months. When ready to eat, bake it directly from frozen, adding extra baking time until golden and bubbly.
Reheating
Reheat individual portions in the microwave until hot and bubbly or warm the entire casserole in a 350ºF oven, covered with foil to prevent the biscuits from browning too fast. Removing the foil in the last 5 minutes will help re-crisp the biscuit topping.
FAQs
Can I use leftover chicken or a rotisserie chicken for this recipe?
Absolutely! Using leftover or rotisserie chicken works wonderfully and saves time. Just shred the chicken before folding it into the filling mixture.
What can I substitute for biscuit dough if I want a different topping?
You can use puff pastry or homemade pie crust as alternatives. Just adjust baking times accordingly for a crisp and flaky top layer.
Is it possible to make this recipe dairy-free?
Yes, swap the butter for dairy-free margarine and use plant-based milk such as almond or oat milk. Also, use a dairy-free biscuit dough to keep it allergy-friendly.
How do I make the sauce thicker if I prefer it creamier?
If the sauce seems thin, whisk in a little extra flour at the start or simmer it for a couple more minutes until it reaches your desired thickness before adding chicken and peas.
Can I add other vegetables to the filling?
Definitely! Feel free to add mushrooms, corn, or diced potatoes for extra texture and flavor—just make sure to adjust cooking times so all veggies are tender.
Final Thoughts
This Chicken Pot Pie Casserole Recipe never gets old because it brings together simplicity, comfort, and flavor in one delicious package. It’s an ideal go-to for anyone who appreciates a homestyle meal that’s easy to make and loved by all. I can’t wait for you to try it and experience the warm, satisfying joy it brings to the table!
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender shredded chicken and vegetables in a creamy sauce, all topped with flaky biscuit dough. Ideal for a family dinner, this casserole combines the classic flavors of chicken pot pie with the convenience of a one-dish bake, delivering a warm, satisfying meal in just over an hour.
Ingredients
Vegetables and Seasonings
- 3 medium carrots, diced (about 1 1/2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 1 tsp chopped fresh thyme
- 1 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
Dairy and Fats
- 4 tbsp butter
- 2 cups whole milk
Other Liquids and Flavorings
- 1 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
Protein and Add-ins
- 4 cups cooked shredded chicken
- 1 cup frozen peas
Crust
- 1 (16.3-ounce tube) biscuit dough
Instructions
- Prepare the Filling: Preheat your oven to 375ºF and position the rack in the center. In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the diced carrots, celery, onion, fresh thyme, and ½ teaspoon of the kosher salt. Cook the mixture, stirring frequently, until the vegetables soften, about 5 to 7 minutes. Stir in 4 tablespoons of all-purpose flour, coating the vegetables evenly, and cook for an additional 2 minutes to eliminate the raw flour taste.
- Make the Sauce: Gradually whisk in 2 cups of whole milk, 1 cup of low-sodium chicken broth, 1 tablespoon Dijon mustard, and ½ teaspoon garlic powder along with the remaining ½ teaspoon salt. Increase the heat to high, bringing the mixture to a boil, then immediately reduce to medium heat to simmer. Stir often until the sauce thickens, which will take 3 to 5 minutes.
- Add Chicken and Peas: Fold in 4 cups of cooked shredded chicken and 1 cup of frozen peas into the thickened sauce. Taste and adjust seasoning by adding more salt if needed.
- Assemble the Casserole: Transfer the chicken and vegetable mixture into a 13 by 9-inch baking dish. Evenly arrange the biscuit dough on top of the filling. Sprinkle the surface with additional salt and freshly ground black pepper to taste.
- Bake: Place the baking dish in the preheated oven and bake until the filling is bubbling and the biscuits have turned golden and puffed up, approximately 22 to 25 minutes.
- Rest and Serve: Remove the casserole from the oven and let it cool for 5 minutes. This allows the filling to set slightly and makes serving easier. Then, cut into portions and enjoy your comforting chicken pot pie casserole.
Notes
- Use cooked shredded chicken from a rotisserie or leftovers to save time.
- Fresh thyme can be substituted with ½ teaspoon dried thyme if unavailable.
- For a richer flavor, whole milk is recommended, but you can substitute with 2% milk.
- Feel free to add other vegetables like mushrooms or diced potatoes for variation.
- The biscuit topping can be replaced with puff pastry or pie dough if preferred.
- To make this dish gluten-free, use gluten-free flour and substitute biscuits with a gluten-free alternative.
- Ensure the casserole has a couple of minutes to rest before serving to avoid burns and improve texture.
