Chicken Pot Pie Casserole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Casserole Recipe
Description
This Chicken Pot Pie Casserole recipe starts with sautéing onions, carrots, celery, and garlic in butter until softened. Flour is used to make a roux with the butter and vegetables, then seasoned with salt, pepper, and thyme. Chicken broth and milk are gradually added to create a thickened sauce that becomes the base of the filling. Diced or shredded cooked chicken, fresh parsley, and frozen peas are folded in and simmered briefly to meld flavors.
The filling is poured into a buttered casserole dish, then topped with large biscuits arranged evenly. The casserole is baked at 375°F until the biscuits are golden and cooked through, creating a crisp topping over the creamy chicken mixture. This method simplifies traditional pot pie by substituting biscuit topping for pastry crust.
Ideal for a hearty meal, this casserole combines flaky biscuits with familiar chicken pot pie flavors. It can be prepared ahead with prepped ingredients and allows flexibility in chicken choice such as rotisserie. Proper seasoning and filling consistency are emphasized to ensure a balanced, spoonable filling that complements the biscuit crust well.
Resting the casserole after baking helps the filling set for easier serving. Covering with foil during baking can prevent over-browning biscuits.
Ingredients
- 1 recipe Biscuits make 8 large biscuits or store-bought biscuit dough, homemade
- 4 cups chicken diced or shredded (you can use leftover chicken or rotisserie chicken, cooked
- 1 cup carrot thinly sliced in rounds
- 1 cup onion finely chopped
- 1 cup celery finely chopped
- 2 garlic minced, cloves
- ½ cup butter
- ⅓ cup all-purpose flour
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
- 1 cup peas frozen
- 2 cups chicken broth or chicken stock
- 1 cup whole milk or half and half cream
- ¼ cup parsley chopped, fresh
- 1 egg beaten (egg wash for the biscuits)
Instructions
- Make your Homemade Biscuits and set them aside on a parchment-lined baking sheet. Cover with a clean kitchen towel until ready to use.
- Preheat oven to 375 ̊F. Butter a 9 x 13 casserole dish or cast iron braiser.
- 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.
- 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.
- 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.
- 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.
- 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
- Prepare all ingredients ahead for smoother cooking.
- Use rotisserie chicken for convenience and flavor.
- Adjust seasoning after making filling and before topping biscuits.
- Maintain filling consistency so it is thick but not too dense.
- Keep biscuit dough cold and avoid overmixing for flaky biscuits.
- Space biscuits evenly on filling to ensure even baking.
- Watch baking time to brown biscuits without drying.
- Cover with foil if biscuits brown too fast; remove to crisp the top.
- Allow casserole to rest briefly before serving to set filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 545 kcal
% 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.
User Reviews
Overall Rating
5
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