This chicken pot pie casserole is a cozy dish that my family loves!
Chicken and veggies are smothered in a delicious creamy sauce, topped with biscuits, and baked until golden.
This satisfying meal is one that the family will ask for again and again!
Cozy Chicken Pot Pie Casserole
Chicken pot pie is the ultimate comfort food. This recipe adds all of the flavor to an easy casserole and replaces the pie crust with flaky biscuits.
- This cozy casserole is an easy no-roll take on chicken pot pie.
- This versatile recipe works with all kinds veggies.
- Hearty and satisfying, this dish is ideal for big families and guests! Or, enjoy the leftovers for lunches.
Ingredients for Chicken Pot Pie Casserole
Sauce – The sauce for this recipe is easy to make with chicken broth, milk, and seasonings. If you’re in a hurry, you can substitute 2 cans of cream of chicken soup, ½ teaspoon poultry seasoning, and ⅔ cup milk.
Vegetables – Use frozen mixed vegetables, thawed and drained. You can use fresh vegetables like carrots, celery, or mushrooms in this recipe – be sure to cook them until tender crisp.
‘Crust’ – The biscuit topping is so simple! Use a can of Pillsbury biscuit dough, or feel free to mix up a quick batch of homemade biscuits. Even crescent roll dough will work to create a flaky topping.
How to Make Chicken Pot Pie Casserole
Just a few simple steps is all it takes to make this tasty dish!
- Prepare the sauce per the recipe below.
- Add cooked potatoes, thawed vegetables, and diced chicken to the sauce and pour into a baking dish.
- Top with biscuits and bake until golden brown and bubbly. Brush the biscuits with melted butter and enjoy!
The biscuits will be browned on top and soft and saucy on the bottom – almost dumpling-like. For crisper biscuits, they can be cooked separately on a pan according to package directions.
Storage & Reheating
- Chicken pot pie casserole tastes the best when served immediately while the biscuits are still hot and crisp. Leftovers will keep in the refrigerator for up to 4 days. To reheat, try preheating the oven to 350 and warm the casserole for 15-20 minutes.
- To make this dish ahead and freeze, prepare the sauce and chicken mixture and freeze it. Defrost overnight in the refrigerator and top with the biscuit dough, before baking as directed.
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Chicken Pot Pie Casserole
Everything we love about chicken pot pie in an easy-to-make cozy casserole!
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Author Holly Nilsson
- 1 medium baking potato peeled and diced ½-inch
- ⅓ cup butter
- ½ yellow onion chopped
- 2 cloves garlic minced, or ½ teaspoon garlic powder
- ¾ teaspoon poultry seasoning or to taste
- ⅓ cup all-purpose flour
- 1 ½ cups whole milk
- 1 ¼ cups chicken broth
- 2 ½ cups frozen mixed vegetables thawed
- 2 cups cooked chicken or rotisserie chicken, chopped
- ½ teaspoon each salt & pepper or to taste
- 1 can biscuit dough 16 oz or 10 homemade biscuits
- 2 tablespoons melted butter optional
Preheat the oven to 400°F.
Add diced potatoes to a small saucepan and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
In a separate or a deep skillet, melt the butter over medium heat. Add the onion, garlic, and poultry seasoning and cook until softened, about 3-4 minutes. Add the flour and cook for 1 minute more.
Gradually add the milk and chicken broth over medium heat, whisking after each addition until smooth. Bring to a boil and simmer for 1 minute.
Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.
Transfer the mixture to a 3-quart baking dish and top with the biscuits.
Bake uncovered for 25 to 30 minutes or until the biscuits are cooked through and golden brown. Cover if the biscuits start to get too brown.
Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.
TIP: Ensure the filling is hot before adding the biscuits.
I prefer a frozen vegetable mix with frozen peas, carrots, corn, and green beans, but you can use just peas and carrots if preferred.
For Crisper Biscuits: The biscuits will be browned on top and soft and saucy on the bottom. For crisper biscuits, they can be cooked separately on a pan according to package directions and placed on top of the casserole for serving.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave until heated through.
Calories: 629 | Carbohydrates: 63g | Protein: 23g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1309mg | Potassium: 721mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4411IU | Vitamin C: 16mg | Calcium: 155mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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