Print

Chicken Pot Pie Casserole

Creamy chicken pot pie casserole with vegetables and golden flaky biscuits.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This casserole captures every cozy, nostalgic note of classic chicken pot pie but skips the fuss of a pastry crust. Tender chicken, sweet peas and carrots, and a rich, creamy sauce are topped with buttery, golden biscuits for a comforting weeknight meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 celery stalks, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups cooked, shredded chicken
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper to taste
  • 1 (16 oz) can refrigerated biscuit dough (8 count)
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large, oven-safe skillet or Dutch oven, melt 3 tbsp butter over medium heat. Add onion, celery, and carrots. Cook for 8-10 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the roux.
  5. Slowly whisk in chicken broth until smooth, then whisk in milk and heavy cream. Bring to a gentle simmer, stirring frequently, until sauce thickens.
  6. Remove from heat. Stir in shredded chicken, peas, thyme, rosemary, salt, and pepper. Taste and adjust seasoning.
  7. If skillet is not oven-safe, transfer filling to a greased 9×13 inch baking dish.
  8. Arrange biscuit dough pieces evenly over the hot filling. Brush tops with 2 tbsp melted butter.
  9. Bake for 25-30 minutes until biscuits are golden brown, filling is bubbling, and internal temperature reaches 165°F.
  10. Let rest for 5-10 minutes before serving. Sprinkle with parsley if using.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free biscuits. For a dairy-light version, substitute milk and cream with 1.5 cups half-and-half. Letting the casserole rest before serving allows the sauce to thicken for easier serving.

Nutrition

Find it online: https://www.homestyletable.com/chicken-pot-pie-casserole-2/