This Easy Chicken Pot Pie Casserole is a warm, cozy dish bursting with tender chicken and colorful veggies, all covered in creamy goodness. The best part? It’s topped with fluffy biscuits!
Nothing beats the smell of this casserole baking in the oven. I love how quick it comes together, so dinner is ready in no time, making it perfect for busy nights with family! 🥳
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for a quick option—it’s already cooked and delicious! If you don’t eat chicken, cooked turkey or even chickpeas work great too!
Veggies: I love using frozen peas and corn for convenience, but feel free to add fresh green beans, bell peppers, or any leftovers you have on hand. They add fun colors!
Biscuit Dough: The refrigerated biscuit dough makes this dish super easy. If you want a homemade feel, you can use your favorite biscuit recipe instead. Gluten-free biscuit mixes are also available if needed.
Milk: Whole or 2% milk keeps the sauce creamy, but you can opt for almond milk or oat milk for a dairy-free version. Just add a bit more flour if needed to help thicken it.
How Do I Make Sure My Sauce is the Right Consistency?
The sauce is key for this casserole, so let’s get it just right! Here are steps to help you!
- Make a roux: After cooking the onions and garlic, melt butter and whisk in the flour until combined and lightly golden—this will help thicken your sauce.
- Add liquids slowly: When adding chicken broth, pour a little at a time, whisking continuously to prevent lumps. It should be smooth and creamy.
- Check thickness: If it seems too runny, let it simmer a little longer. If it’s too thick, add a splash more broth or milk and whisk until you reach the right consistency.
- Season to taste: Don’t forget to taste your sauce! Adjust salt and pepper before adding your chicken to ensure tons of flavor.
Easy Chicken Pot Pie Casserole with Biscuits
Ingredients You’ll Need:
For the Filling:
- 3 cups cooked chicken breast, diced or shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 1/4 cups chicken broth
- 1/2 cup milk (whole or 2%)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and black pepper to taste
For the Topping:
- 1 can (16 oz) refrigerated biscuit dough (such as buttermilk biscuits)
- 1 tablespoon olive oil or butter (for sautéing)
For Garnish (optional):
- Fresh parsley or thyme, chopped
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and then 20-25 minutes to bake, bringing the total time to approximately 40-45 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Sauté:
Start by preheating your oven to 400°F (200°C). While that’s heating up, grab a large skillet and heat the olive oil or butter over medium heat. Toss in the diced onion and cook until it’s soft and translucent, taking about 3-4 minutes. Next, add the minced garlic and cook for another 30 seconds until it’s fragrant.
2. Add Veggies:
Now it’s time to add your diced carrots, frozen peas, and corn. Stir them in and let everything cook together for another 5 minutes, just until the veggies are slightly tender. Don’t rush this step—the vegetables bring wonderful flavor!
3. Make the Sauce:
Melt the butter in the skillet, then sprinkle in the flour to make a roux. Whisk that together for about 1-2 minutes until it turns a light golden color, ensuring there are no lumps. Slowly pour in the chicken broth while you whisk, then add the milk. Keep whisking until the sauce thickens, roughly 3-5 minutes. This creamy sauce is what really brings the pot pie together!
4. Combine Filling:
Stir in the diced chicken along with thyme, rosemary (if you’re using it), salt, and pepper. Taste and adjust seasoning as needed. Once everything is nicely combined, remove the skillet from heat.
5. Assemble the Casserole:
Transfer the chicken mixture into a greased 9×13 inch baking dish. Then, open your can of biscuit dough and separate the biscuits. Place them evenly over the top of the chicken filling. It’s okay if they don’t completely cover the filling; they’ll puff up while baking!
6. Bake and Serve:
Pop the dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the biscuits are golden brown and cooked through. Once done, remove from the oven and let cool slightly before serving. For a lovely touch, garnish with chopped fresh parsley or thyme!
Enjoy your warm and delicious Chicken Pot Pie Casserole with Biscuits! It’s sure to be a hit at the dinner table! 😊
FAQs for Easy Chicken Pot Pie Casserole with Biscuits
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it first. You can do this overnight in the refrigerator or by placing it in a sealed plastic bag and submerging in cold water for a quicker thaw. Just ensure it’s fully cooked before adding it to the casserole.
Can I Make This Casserole Ahead of Time?
Of course! You can prepare the filling and assemble the casserole a day in advance. Just cover it with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge for about 30 minutes while preheating the oven, then bake as directed. You might need to add a few extra minutes to the baking time.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or in the oven at 350°F (175°C) until warmed through. The biscuits may not be as crispy, but they’ll still be delicious!
What Are Good Substitutions for the Vegetables?
Feel free to substitute any of the vegetables with your favorites! Fresh or frozen green beans, broccoli, or bell peppers work great. You can also add potatoes for a heartier filling. Just make sure everything is cooked to your liking before adding it to the casserole!