5.0 from 294 votes
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole has all the comforting flavors of Chicken Pot Pie, but it's easier in casserole form. This recipe is topped with flaky biscuits instead of baked inside a pie crust, perfect for feeding a crowd. It's even easier if you use leftover chicken from a Roast Chicken, Baked Chicken Breast, or even leftover Roast Turkey.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 442 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 cups cooked chicken shredded*
- 6 Tbsp unsalted butter plus 1/2 Tbsp more to brush biscuits
- 1 medium yellow onion (1 cup chopped)
- 2 medium carrots (1 cup) thinly sliced
- 8 oz white or brown mushrooms (stems discarded), sliced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tsp fine sea salt or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper plus more to garnish
- 1 cup frozen peas do not thaw
- 1/4 cup parsley finely chopped
- 10 homemade biscuits
Instructions
- Preheat oven to 400 ̊F. Butter a 9x12 casserole dish.
- In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and saute another 3-5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
- Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then turn remove from heat and cover to keep warm while you make the biscuit dough and cut out 10 biscuits (I usually get 8 biscuits and pull together the scraps to make an extra 2 biscuits for a total of 10).
- Spread the chicken mixture into the prepared casserole dish. Top with biscuits in a single layer and bake uncovered at 400 ̊F for 25-28 minutes or until biscuits are puffed and golden. Remove from the oven and brush the biscuits with 1/2 Tbsp melted butter and serve.
Cup of Yum
Nutrition Information
Calories
442kcal
(22%)
Carbs
30g
Protein
24g
(48%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
94mg
(31%)
Sodium
1058mg
(44%)
Potassium
540mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3357IU
(67%)
Vitamin C
13mg
(14%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 442
% Daily Value*
| Calories | 442kcal | 22% |
| Carbs | 30g | |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 94mg | 31% |
| Sodium | 1058mg | 44% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3357IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.