Easy Homemade Chicken Pot Pie Casserole Recipe
This Easy Homemade Chicken Pot Pie Casserole is a comforting and delicious casserole featuring tender cooked chicken, mixed vegetables, and a creamy gravy topped with golden biscuit dough. It provides all the flavors of a classic chicken pot pie with less effort, baked to perfection in under an hour, making it an ideal weeknight family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Filling
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
Roux and Sauce
- 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
Topping
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures even baking and perfect rising of the biscuits.
- Make the Roux: In a large skillet over medium heat, melt the butter. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously to form a smooth paste (roux), cooking for 1-2 minutes until bubbly and slightly golden.
- Add Liquid: Slowly whisk in chicken broth and milk. Continue stirring as the mixture thickens over 3-5 minutes until it gently boils and reaches a gravy-like consistency.
- Combine Ingredients: Stir in cooked chicken, frozen peas and carrots, and corn if using. Mix thoroughly then remove the skillet from heat.
- Prepare for Baking: Transfer the chicken mixture into a greased 9×13-inch baking dish, spreading evenly for uniform cooking.
- Top with Biscuits: Separate the biscuit dough into individual pieces, flatten each slightly, and arrange them spaced evenly on top of the chicken mixture to allow expansion during baking.
- Bake the Casserole: Bake in the preheated oven for 25-30 minutes until biscuits are golden brown and cooked through.
- Cool and Serve: Let the casserole rest for 5 minutes before serving to allow the filling to set for easier serving and enhanced flavors.
Notes
- You can substitute leftover cooked chicken or rotisserie chicken for ease.
- Frozen mixed vegetables can be adjusted based on preference or availability.
- For a dairy-free variation, use plant-based butter and milk alternatives.
- Make sure to not overcrowd biscuits to prevent them from sticking together as they bake.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
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