The whole family will love this delectable, creamy Chicken Pot Pie Casserole. This recipe is perfect for busy weeknights or as a main dish on your holiday table.
Looking for a dish that feels and tastes like a warm and comforting hug? Well, look no further! This chicken pot pie casserole delivers all that and more! Whenever I’m looking to make a dish that’s easy to prepare and tastes absolutely delicious, this recipe is the first one that comes to mind. I’ve made this casserole dish on snowy winter days and breezy autumn evenings—it always makes me happy. It’s a great make-ahead option for potlucks because everyone from picky kiddos to Grandma and Grandpa will love it!
I don’t know which part I love more: the delectable chicken and vegetable filling or the crispy, golden brown biscuit crust. Every time I eat this casserole, I adore how the biscuits get slightly soft from soaking up the tasty sauce. With each bite, you can taste the fragrant aroma of thyme, the umami flavor from the chicken broth, and the butteriness of the biscuits. It’s absolutely divine!
Tips for tastier casserole
This casserole brings all the traditional flavors of pot pie to life. But you can make it your own with a few adjustments or additions. A dash of nutmeg imparts a warm and comforting nuttiness that melds with all the delicious flavors of the dish. You could also try a little smoked paprika for a deeper flavor profile or sprinkle in some Italian seasoning for a unique twist.
Store-bought biscuits make this recipe super convenient. If you’re sharing this casserole with someone who has gluten sensitivities, consider opting for these Cheddar Gluten-Free Biscuits With Buttermilk instead. Or roll out these Easy Air-Fryer Biscuits and pop them on top of your casserole for an artisanal touch.
How do I store leftovers?
After it’s fully cooled, you can store any leftovers in an airtight container in the fridge for up to 4 days. This casserole freezes well, too! In an airtight freezer-safe container, it’ll keep for up to 3 months. Thaw overnight in the fridge. Reheat in a preheated 350°F oven, covered with foil, for about 15–20 minutes or until heated through. You can also reheat individual portions in the microwave in 30-second intervals until hot.
Serving suggestions
Pair this chicken pot pie casserole with vegetable side dishes, like these simple Boiled Brussels Sprouts, Sautéed Broccolini, or this refreshing Cucumber Dill Salad. Finish with a scrumptious Watermelon Fruit Salad, this Healthy Cottage Cheese Cheesecake, or this Chocolate Tart recipe.
Ingredients
- 6 tablespoons unsalted butter divided
- 1 medium yellow onion diced, about 1 1/2 cups
- 2 medium carrots peeled and diced, about 1 cup
- 3 celery stalks diced, about 1 cup
- 3/4 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 5 tablespoons all-purpose flour
- 3 garlic cloves minced
- 2 cups low-sodium chicken broth
- 1 cup milk 2% or whole
- 1 pound cooked boneless chicken shredded
- 2/3 cup frozen peas unthawed
- 1/2 cup corn kernels fresh or canned and drained
- 1 can refrigerated biscuits (16 ounces) separated
Instructions
- Preheat your oven to 375°F.
- In a large skillet, melt 4 tablespoons of butter over medium-high heat. Once melted, add diced onion, carrots, celery, thyme, kosher salt, black pepper, and onion powder. Sauté the mixture until the vegetables are tender and slightly browned, about 5 to 7 minutes.
- Sprinkle in all-purpose flour and add the minced garlic. Stir for about 30 seconds until the flour coats the vegetables and no dry spots remain.
- Gradually pour in the chicken broth and milk, scraping the pan to lift any browned bits. Bring the mixture to a simmer and allow it to thicken for approximately 4-5 minutes.
- Stir in the shredded chicken, frozen peas, and corn kernels. Adjust salt and pepper if needed. Spread the filling evenly in a 9×13-inch baking dish. Arrange the separated biscuits on top in a single layer.
- Bake in the preheated oven until the biscuits are golden and the filling is bubbling, about 20-30 minutes.
- Melt the remaining 2 tablespoons of butter and brush it over the biscuits. Let the casserole cool for a 10-15 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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