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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole delivers all the flavors of a classic pot pie with an easy from-scratch filling and a buttery biscuit topping.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 729 kcal
Course: Main Course
Cuisine: American

Ingredients

Filling
  • 4 medium carrots peeled and sliced
  • 3 medium celery ribs sliced
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 2 tablespoons butter
  • 1 small white onion diced
  • 1/4 cup all-purpose flour
  • 2 cups shredded cooked chicken or diced
  • 1/2 cup frozen peas
Topping
  • 1 1/2 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk whole, 2%, or 1 %

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F (218°C). Grease an 8x8-inch (or 2-quart) baking dish.
  2. Add 4 medium carrots (diced) and sliced 3 medium celery ribs (sliced) to a medium saucepan. Pour in 3 cups chicken broth and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes, until the carrots are softened.
  3. Meanwhile, in another saucepan melt 2 tablespoons butter over medium heat. Sauté 1 small white onion (diced) in the melted butter until softened, about 5 minutes. Add 1/4 cup all-purpose flour and stir until well combined. Cook for 1 to 2 minutes until golden.
  4. Ladle out ½ to 1 cup chicken broth from the vegetable mixture and whisk into the onion-flour mixture. Stir until thickened, then pour this mixture back into the vegetables. Cook over low heat for 3 to 5 minutes. Stir in 2 cups shredded cooked chicken and ½ cup 1/2 cup frozen peas. Remove from heat.
Topping
    Cup of Yum
  1. In a large mixing bowl, stir together 1 1/2 cup all-purpose flour, 1/2 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt.
  2. Grate 1/2 cup butter and stir into the flour mixture. Use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand. Slowly add in the 3/4 cup milk while stirring the dough until it comes just together to form a soft dough. Avoid overmixing.
  3. Pour the filling into the prepared baking dish. Drop spoonfuls of the topping evenly over the filling.
  4. Bake for 40 to 45 minutes, until the topping is golden brown. Let cool for 10 minutes before serving.

Nutrition Information

Serving 1serving Calories 729kcal (36%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 67g (103%) Saturated Fat 25g (125%) Polyunsaturated Fat 11g Monounsaturated Fat 27g Trans Fat 1g Cholesterol 86mg (29%) Sodium 802mg (33%) Potassium 290mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4417IU (88%) Vitamin C 6mg (7%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 729

% Daily Value*

Serving 1serving
Calories 729kcal 36%
Carbohydrates 28g 9%
Protein 5g 10%
Fat 67g 103%
Saturated Fat 25g 125%
Polyunsaturated Fat 11g 65%
Monounsaturated Fat 27g 135%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 802mg 33%
Potassium 290mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 4417IU 88%
Vitamin C 6mg 7%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.