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Chicken Pot Pie Casserole

Chicken pot pie casserole is a fun twist on the classic pot pie. It's made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 6 people
Calories: 388 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 4 cups shredded cooked chicken
  • ½ cup Butter, divided
  • 2 large carrots, diced, about 1 cup
  • 3 celery stalks, diced, about 1 cup
  • 1 medium yellow onion, diced, about 1 ½ cups
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon minced garlic 
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup half and half
  • 1 teaspoon lemon juice
  • 1 teaspoon chicken bouillon
  • 1 (16 ounce) tube biscuit dough

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees Fahrenheit and spray a 9x13 inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat ¼ cup of the ½ cup butter, over medium-high heat. To the skillet add 2 large carrots, 3 celery stalks, and 1 medium yellow onion,.
  3. Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add 2 teaspoons dried parsley, 1 teaspoon dried thyme, 1 teaspoon minced garlic, ½ teaspoon salt, and ½ teaspoon black pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
  4. In the same skillet heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in ¼ cup all-purpose flour to create a paste and cook for 1-2 minutes
  5. Slowly whisk 2 cups chicken broth, 1 cup half and half, and 1 teaspoon lemon juice into the flour and butter paste, ¼ cups at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk 1 teaspoon chicken bouillon into the gravy.
  6. Add 4 cups shredded cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly. Pour the filling into the prepared baking dish.
  7. Roll the 1 (16 ounce) tube biscuit dough to be about ½ inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
  8. Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.

Notes

  • Chicken: You can cook the chicken beforehand or buy store-bought cooked chicken. 
  • Biscuits: Homemade biscuit dough or store-bought both work great. 

Nutrition Information

Calories 388kcal (19%) Carbohydrates 10g (3%) Protein 26g (52%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 126mg (42%) Sodium 799mg (33%) Potassium 398mg (11%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 4070IU (81%) Vitamin C 4mg (4%) Calcium 81mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 388

% Daily Value*

Calories 388kcal 19%
Carbohydrates 10g 3%
Protein 26g 52%
Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 126mg 42%
Sodium 799mg 33%
Potassium 398mg 8%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 4070IU 81%
Vitamin C 4mg 4%
Calcium 81mg 8%
Iron 2mg 11%

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