Easy Homemade Chicken Pot Pie Casserole Recipe
This Easy Homemade Chicken Pot Pie Casserole is a comforting and hearty dish combining tender cooked chicken, mixed vegetables, and a creamy homemade sauce, all topped with golden, flaky biscuits. Perfect for a cozy family dinner, it simplifies the classic chicken pot pie into a convenient casserole format that requires minimal prep and bakes to perfection in just about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Filling
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
Topping
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures the casserole and biscuits will bake evenly and the biscuits will rise and brown nicely.
- Make the Roux: In a large skillet over medium heat, melt the butter completely. Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously until the mixture forms a smooth paste (roux) and cook for 1-2 minutes until it becomes bubbly and slightly golden, which helps cook out the raw flour taste.
- Add Liquid: Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue cooking and stirring for 3-5 minutes until the sauce thickens into a gravy-like consistency and comes to a gentle boil.
- Combine Ingredients: Stir the cooked chicken, frozen peas and carrots, and frozen corn (if using) into the thickened sauce. Mix thoroughly and then remove the skillet from heat to stop cooking.
- Prepare for Baking: Grease a 9×13-inch baking dish. Transfer the chicken and vegetable mixture into the dish and spread evenly to create a uniform base layer.
- Top with Biscuits: Open the refrigerated biscuit dough and separate into individual biscuits. Slightly flatten each biscuit with your hands and arrange them over the chicken mixture, leaving some space between them so they can expand properly during baking.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. The filling should be bubbly and hot.
- Cool and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. This allows the filling to set slightly, making it easier to serve and enjoy.
Notes
- You can substitute frozen mixed vegetables with fresh ones if preferred; just steam them lightly before adding to the sauce.
- Using rotisserie chicken saves time, but leftover cooked chicken or freshly poached chicken breast will work equally well.
- For a richer sauce, you may use half-and-half instead of milk.
- Make sure to leave space between biscuits for even rising and browning.
- This casserole can be made ahead and refrigerated before baking; increase baking time by about 5-10 minutes if baked cold.
Keywords: chicken pot pie casserole, easy chicken dinner, biscuit topping, comfort food, homemade chicken pot pie, creamy chicken casserole
