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Chicken Pot Pie Casserole Recipe

This mouthwatering Chicken Pot Pie Casserole with Biscuits combines tender chunks of chicken, a medley of vegetables, and a lusciously creamy sauce topped with golden, flaky biscuits. It's a classic comfort food that hits the spot every time.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 545 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 recipe homemade biscuits make 8 large biscuits or store-bought biscuit dough
  • 4 cups cooked chicken diced or shredded (you can use leftover chicken or rotisserie chicken)
  • 1 cup carrots thinly sliced in rounds
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 2 garlic cloves minced
  • ½ cup butter
  • ⅓ cup all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 cup frozen peas
  • 2 cups chicken broth or chicken stock
  • 1 cup whole milk or half and half cream
  • ¼ cup fresh parsley chopped
  • 1 egg beaten (egg wash for the biscuits)

Instructions

    Cup of Yum
  1. Make your Homemade Biscuits and set them aside on a parchment-lined baking sheet. Cover with a clean kitchen towel until ready to use.
  2. Preheat oven to 375 ̊F. Butter a 9 x 13 casserole dish or cast iron braiser.
  3. In a large skillet, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Cook until they become translucent, about 7-8 minutes. Add garlic to the vegetable mixture and cook for an additional minute.
  4. To make a roux, stir in the flour, salt, pepper, and dried thyme. Cook for about 1-2 minutes, stirring constantly until the mixture turns golden brown. Check the seasoning and add more to your preference. 
  5. Gradually whisk in the chicken broth and milk, ensuring no lumps. Simmer the mixture until it thickens, stirring frequently. This should take about 5-7 minutes.
  6. Add the chicken, fresh parsley, and frozen peas to the sauce, stirring until everything is well combined. Simmer for an additional 5 minutes. If the filling seems too thick, add more chicken broth to reach your desired consistency.
  7. Add the chicken pot pie filling to the prepared casserole dish. Top with prepared biscuits in a single layer. Brush the biscuits with egg wash or heavy cream and bake uncovered at 400 ̊F for 20-25 minutes or until the biscuits are puffed and golden. Remove from the oven and let cool for 5 minutes before serving. Enjoy! 

Notes

  • Top Tips
  •  
  • Prep in Advance: Prepare all your ingredients ahead of time. This includes chopping vegetables, dicing chicken, and measuring out your dry and wet ingredients. This will make the cooking process smoother.
  • Prep in Advance: Prepare all your ingredients ahead of time. This includes chopping vegetables, dicing chicken, and measuring out your dry and wet ingredients. This will make the cooking process smoother.
  • Use Rotisserie Chicken: Rotisserie chicken is a convenient and flavorful option for this recipe. It saves time and adds a delicious roasted flavor to the dish.
  • Use Rotisserie Chicken: Rotisserie chicken is a convenient and flavorful option for this recipe. It saves time and adds a delicious roasted flavor to the dish.
  • Season Well: Don't be shy with the seasonings. Taste the filling before adding the biscuit topping, and adjust the seasoning if needed. You can also add other herbs or spices to suit your taste.
  • Season Well: Don't be shy with the seasonings. Taste the filling before adding the biscuit topping, and adjust the seasoning if needed. You can also add other herbs or spices to suit your taste.
  • Consistency of Filling: Ensure the filling is the right consistency before adding the biscuits. It should be thick but not overly so. You can thin it out with a bit more chicken broth if it's too thick.
  • Consistency of Filling: Ensure the filling is the right consistency before adding the biscuits. It should be thick but not overly so. You can thin it out with a bit more chicken broth if it's too thick.
  • Keep Biscuit Dough Cold: Use cold butter and cold milk to make the biscuit dough. Keeping the dough cold helps create flaky biscuits.
  • Keep Biscuit Dough Cold: Use cold butter and cold milk to make the biscuit dough. Keeping the dough cold helps create flaky biscuits.
  • Don't Overwork the Dough: Be gentle and avoid overmixing when mixing the biscuit dough. Overmixing can lead to tough biscuits.
  • Don't Overwork the Dough: Be gentle and avoid overmixing when mixing the biscuit dough. Overmixing can lead to tough biscuits.
  • Evenly Space Biscuits: If using cut-out biscuits, space them evenly over the filling to ensure even cooking.
  • Evenly Space Biscuits: If using cut-out biscuits, space them evenly over the filling to ensure even cooking.
  • Baking Time: Keep an eye on your casserole as it bakes. Depending on your oven, you may need to adjust the baking time slightly to ensure the biscuits are golden brown and cooked through.
  • Baking Time: Keep an eye on your casserole as it bakes. Depending on your oven, you may need to adjust the baking time slightly to ensure the biscuits are golden brown and cooked through.
  • Cover if needed: If you notice that your biscuits are browning too quickly, loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
  • Cover if needed: If you notice that your biscuits are browning too quickly, loosely cover or tent the casserole dish with foil while it continues baking. Remove the foil for the last few minutes to crisp up the biscuit tops.
  • Rest Before Serving: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the filling set and makes it easier to serve.
  • Rest Before Serving: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the filling set and makes it easier to serve.

Nutrition Information

Calories 545kcal (27%) Carbohydrates 46g (15%) Protein 24g (48%) Fat 30g (46%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 104mg (35%) Sodium 1482mg (62%) Potassium 478mg (14%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3306IU (66%) Vitamin C 6mg (7%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 545

% Daily Value*

Calories 545kcal 27%
Carbohydrates 46g 15%
Protein 24g 48%
Fat 30g 46%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 0.5g 25%
Cholesterol 104mg 35%
Sodium 1482mg 62%
Potassium 478mg 10%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 3306IU 66%
Vitamin C 6mg 7%
Calcium 74mg 7%
Iron 4mg 22%

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