Introduction

Chicken pot pie casserole is a comforting, easy-to-make dish that combines tender chicken, vegetables, and flaky biscuits in one delicious bake. Perfect for busy weeknights, this recipe delivers all the cozy flavors of traditional chicken pot pie without the fuss of making a crust from scratch.

The dish is a white rectangular ceramic baking dish filled with chicken pot pie topped with six golden-brown biscuit layers sitting evenly on top. The biscuit tops are shiny and flaky with visible layers, and underneath them is a creamy, thick sauce mixed with chunks of white chicken, bright orange carrots, green peas, yellow corn, and herbs. The sauce looks rich and smooth, filling the dish around and beneath the biscuits. The dish is placed on a white marbled surface, with a white and red striped cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
1 cup frozen peas and carrots mix
1/2 cup frozen corn (optional)
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
1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

Step 1: Preheat your oven to 375°F (190°C) to ensure even baking and fully risen biscuits.
Step 2: In a large skillet over medium heat, melt the butter. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously until the mixture forms a smooth roux and turns bubbly and slightly golden, about 1-2 minutes.
Step 3: Slowly whisk in the chicken broth and milk. Keep stirring as the sauce thickens, cooking for 3-5 minutes until it reaches a gentle boil and has a gravy-like consistency.
Step 4: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove the skillet from heat.
Step 5: Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
Step 6: Open the biscuit dough and separate into individual biscuits. Slightly flatten each biscuit and arrange on top of the chicken mixture, leaving space between them for expansion.
Step 7: Bake in the preheated oven for 25-30 minutes, until the biscuits turn golden brown and are cooked through.
Step 8: Let the casserole rest for 5 minutes to allow the filling to set before serving. Enjoy!

Tips & Variations

Use leftover roasted or rotisserie chicken to save time and add extra flavor.
Swap frozen mixed vegetables for fresh seasonal veggies for a brighter taste.
For a richer sauce, substitute half-and-half for the milk.
Add a splash of white wine to the roux for added depth of flavor.
Try topping with puff pastry instead of biscuits for a classic pot pie crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through. Avoid freezing as the biscuit topping may become soggy upon thawing.

How to Serve

This image shows a white baking dish filled with chicken pot pie topped with seven golden-brown biscuit layers. The biscuits are round, puffed, and flaky with light sprinkling of green herbs on top. Below the biscuits, there is a creamy, thick white sauce mixed with small colorful layers of orange carrot slices, green peas, and yellow corn pieces, along with shredded chicken bits spread evenly. The dish is placed on a white marbled surface with a striped cloth nearby. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the filling up to a day in advance and keep it refrigerated. Add the biscuit topping just before baking to ensure it rises properly and stays flaky.

What can I use instead of refrigerated biscuit dough?

You can use homemade biscuit dough or even biscuit-style biscuits from scratch if you prefer. Alternatively, puff pastry or pie crust can be used, adjusting baking time accordingly.