Easy Homemade Chicken Pot Pie Casserole Recipe

Introduction

This Easy Homemade Chicken Pot Pie Casserole is a comforting and convenient twist on a classic favorite. With tender chicken, veggies, and flaky biscuit topping, it makes a perfect family meal that’s ready in under an hour.

Ingredients

• 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn (optional)
• 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
• 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to ensure even baking and perfect biscuit rising.
2. Step 2: In a large skillet over medium heat, melt the butter. 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 bubbly and slightly golden.
3. Step 3: Slowly whisk in the chicken broth and milk. Keep stirring as the mixture thickens, about 3-5 minutes, until it reaches a gravy-like consistency and comes to a gentle boil.
4. Step 4: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix until well combined, then remove the skillet from heat.
5. Step 5: Transfer the chicken mixture to a greased 9×13-inch baking dish, spreading it evenly.
6. Step 6: Separate the biscuit dough into individual biscuits. Slightly flatten each one and arrange them on top of the chicken mixture, leaving space between biscuits for expansion.
7. Step 7: Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and cooked through.
8. Step 8: Let the casserole rest for about 5 minutes before serving to allow the filling to set. Enjoy!

Tips & Variations

• For extra flavor, add a teaspoon of dried thyme or rosemary to the roux mixture.
• You can swap frozen peas and carrots with fresh vegetables like chopped green beans or mushrooms.
• Use biscuit dough with herbs or cheese mixed in to enhance the biscuit topping.
• If you prefer a thicker filling, reduce the chicken broth by 1/4 cup or add a little more flour when making the roux.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through to keep the biscuit topping crisp. Avoid microwaving as it can make the biscuits soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough works well and lets you control the ingredients for a fresher taste. Just shape the biscuits similarly and bake as instructed.

Is it possible to make this recipe ahead of time?

Yes, you can assemble the casserole a day before, cover it tightly, and refrigerate. When ready, bake it a few extra minutes if needed to ensure the filling is hot and biscuits are golden.

Easy Homemade Chicken Pot Pie Casserole Recipe

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This Easy Homemade Chicken Pot Pie Casserole combines tender cooked chicken, savory vegetables, and a creamy homemade sauce, topped with flaky refrigerated biscuit dough for a comforting, family-friendly meal that comes together quickly and bakes to golden perfection.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

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Filling Ingredients

• 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 Ingredients

• 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

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure even baking and perfectly risen biscuits.
2. Make the Roux: In a large skillet over medium heat, melt the butter. Sprinkle in flour, salt, black pepper, garlic powder, and onion powder. Stir constantly until it forms a smooth paste and cook for 1-2 minutes until bubbly and slightly golden.
3. Add Liquid: Slowly whisk in the chicken broth and milk. Stir continuously to prevent lumps as the mixture thickens over 3-5 minutes until it reaches a gentle boil and a gravy-like consistency.
4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well, then remove the skillet from heat.
5. Prepare for Baking: Transfer the chicken mixture to a greased 9×13-inch baking dish, spreading it evenly.
6. Top with Biscuits: Separate the biscuit dough into individual biscuits, flatten slightly, and arrange on top of the chicken mixture, leaving space between each to allow for expansion while baking.
7. Bake the Casserole: Bake in the preheated oven for 25-30 minutes, or until biscuits are golden brown and cooked through.
8. Cool and Serve: Let the casserole rest for 5 minutes after baking to allow the filling to set before serving. Enjoy your delicious homemade comfort meal!

Notes

• Using rotisserie chicken speeds up prep time and adds extra flavor.
• You can substitute frozen mixed vegetables with fresh if preferred, but adjust cooking times accordingly.
• For a richer sauce, use heavy cream instead of milk.
• Make sure biscuits are spaced well to allow rising without merging.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven.

Keywords: chicken pot pie casserole, easy chicken casserole, homemade chicken pot pie, comfort food, biscuit topping