Servings
Font
Back
0 from 87 votes

Chicken Pot Pie Casserole

Everything we love about chicken pot pie in an easy-to-make cozy casserole!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 629 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 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 chopped chicken
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1 (16.3 ounce each) can refrigerated biscuits or 8 homemade biscuits
  • 2 tablespoons melted butter optional

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the drained potatoes, chicken, and frozen vegetables. Cook for 1 minute more and taste and season with salt and pepper.
  6. Transfer the mixture to a 3-quart baking dish and top with the biscuits.
  7. 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.
  8. Remove from the oven and brush the biscuits with melted butter. Let the casserole rest for 10 minutes before serving.

Notes

  • 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. 
  •  

Nutrition Information

Calories 629 (31%) Carbohydrates 63g (21%) Protein 23g (46%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 81mg (27%) Sodium 1309mg (55%) Potassium 721mg (21%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 4411IU (88%) Vitamin C 16mg (18%) Calcium 155mg (16%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 629

% Daily Value*

Calories 629 31%
Carbohydrates 63g 21%
Protein 23g 46%
Fat 32g 49%
Saturated Fat 13g 65%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 81mg 27%
Sodium 1309mg 55%
Potassium 721mg 15%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 4411IU 88%
Vitamin C 16mg 18%
Calcium 155mg 16%
Iron 5mg 28%

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