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Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is comfort food at its finest! Creamy filling, tender chicken, and golden biscuits come together for a delightful meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

For the Filling:

  • 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 stalks celery (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 cloves garlic (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

Cooking Instructions:

  • In a large skillet, melt 4 tablespoons of the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 7 minutes, or until the vegetables are tender.
  • Stir in the dried thyme, kosher salt, black pepper, onion powder, and minced garlic. Cook for an additional 1 to 2 minutes until the garlic is fragrant.
  • Sprinkle the flour over the sautéed vegetables and stir to combine. Gradually pour in the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and let it thicken, about 3 to 4 minutes.
  • Once the sauce has thickened, stir in the shredded chicken, frozen peas, and corn kernels. Mix well until everything is evenly coated in the creamy sauce. Remove from heat.
  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch oven-safe casserole dish with the remaining 2 tablespoons of butter. Pour the chicken mixture into the dish, spreading it out evenly.
  • Separate the refrigerated biscuits and arrange them on top of the chicken filling. You can leave some space between them for a nice golden rise.
  • Bake the casserole in the preheated oven for about 25 to 30 minutes or until the biscuits are golden brown and cooked through. If the biscuits brown too quickly, cover the dish loosely with foil.
  • Once baked, let the casserole cool for a few minutes before serving. Dish it out, and enjoy the warm, comforting flavors of your Chicken Pot Pie Casserole!

Equipment

  • Large Skillet
  • Oven-safe casserole dish
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board

Notes

  • Make sure to shred the chicken finely so it mixes well with the other ingredients.
  • You can use rotisserie chicken for a quicker option—just shred and toss it in!
  • Feel free to add herbs like parsley or rosemary for extra flavor.
  • This casserole can be made ahead of time and stored in the refrigerator before baking.