Why You’ll Love This Recipe

Chicken Pot Pie Casserole is a comforting, one-dish meal that brings all the flavors of a classic chicken pot pie but in a simplified, easy-to-make casserole form. It’s packed with tender chicken, vegetables, and a creamy sauce, all topped with a golden, buttery biscuit crust. This dish is perfect for busy weeknights or family gatherings, offering all the delicious flavors of a traditional pot pie without the fuss. It’s hearty, comforting, and sure to please even the pickiest eaters, making it the ideal dinner for any occasion.

Ingredients

For the Casserole:

  • 2 cups cooked chicken (shredded or diced)

  • 1 cup frozen peas and carrots (or mixed vegetables)

  • 1/2 cup frozen corn (optional)

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 2 cups chicken broth

  • 1 cup heavy cream (or half-and-half)

  • 3 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon paprika (optional, for added flavor)

  • 1/2 cup grated cheddar cheese (optional, for extra flavor)

  • 1 tablespoon chopped fresh parsley (optional, for garnish)

For the Biscuit Topping:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder (optional)

  • 1/2 cup unsalted butter (cold and cubed)

  • 3/4 cup milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Biscuit Topping:
    Preheat your oven to 375°F (190°C). In a large bowl, combine the flour, baking powder, salt, and garlic powder. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Add the milk and stir until the dough just comes together. Set aside.

  2. Cook the Casserole Filling:
    In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened. Add the garlic and cook for another minute, stirring constantly.
    Sprinkle the flour over the onions and garlic, stirring to create a roux. Cook for about 2 minutes to eliminate the raw flour taste.
    Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, thyme, salt, pepper, and paprika. Bring the mixture to a simmer and cook for 3-4 minutes, until it thickens.

  3. Add the Chicken and Vegetables:
    Stir in the cooked chicken, peas and carrots, corn (if using), and cheddar cheese. Cook for another 2-3 minutes until everything is well combined and heated through. Taste and adjust seasoning if necessary.

  4. Assemble the Casserole:
    Transfer the chicken and vegetable mixture into a greased 9×13-inch casserole dish, spreading it out evenly.
    Spoon the biscuit dough in large spoonfuls on top of the casserole, covering the filling as much as possible.

  5. Bake the Casserole:
    Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. If the top is browning too quickly, you can loosely cover it with foil for the last few minutes of baking.

  6. Serve:
    Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Servings and Timing

  • Servings: 6-8

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour

Variations

  • Vegetarian version: Omit the chicken and replace it with a mix of vegetables such as mushrooms, zucchini, or broccoli for a hearty vegetarian dish.

  • Use a store-bought topping: If you’re short on time, you can use store-bought biscuit dough or puff pastry as a topping.

  • Add more cheese: You can add mozzarella, gouda, or parmesan cheese to the filling or sprinkle extra cheese on top of the biscuits for a cheesier version.

  • Spicy version: Add a pinch of cayenne pepper or a small chopped chili for a spicy kick.

Storage/Reheating

  • Storage: Store leftover chicken pot pie casserole in an airtight container in the refrigerator for up to 3-4 days.

  • Reheating: Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire casserole in the oven at 350°F (175°C) for 10-15 minutes until heated through.

FAQs

1. Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking. Cover it with plastic wrap or foil and store it in the refrigerator for up to a day before baking. When ready, bake as instructed.

2. Can I freeze this casserole?

Yes, you can freeze the casserole before baking. Assemble the casserole, cover it tightly with foil, and freeze for up to 2-3 months. When ready to bake, thaw it in the refrigerator overnight and bake as usual.

3. Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breast instead of thighs. Just be sure to cook it thoroughly before shredding or dicing it.

4. Can I use a different type of biscuit topping?

You can use cornbread, puff pastry, or even mashed potatoes as a topping for a fun twist.

5. How do I know when the casserole is done?

The casserole is done when the biscuit topping is golden brown and firm to the touch. You can also check the filling to ensure it’s bubbling and heated through.

6. Can I add other vegetables?

Yes! Feel free to add other vegetables such as green beans, mushrooms, or parsnips. Just make sure they are diced small enough to cook evenly.

7. Can I use a different type of cheese?

Yes, you can swap the cheddar cheese for mozzarella, Monterey Jack, or even a blend of cheeses for a different flavor profile.

8. Can I make this casserole gluten-free?

Yes, use gluten-free flour for the roux and gluten-free biscuit dough or topping. Be sure the chicken broth is also gluten-free.

9. Can I add herbs to the filling?

Yes, you can add herbs like rosemary, sage, or parsley for an extra burst of flavor in the filling.

10. Can I make this casserole without cream?

Yes, you can substitute the cream with whole milk or a dairy-free alternative like coconut milk for a lighter version of the casserole.

Conclusion

Chicken Pot Pie Casserole is the ultimate comfort food, packed with all the goodness of a traditional chicken pot pie but with the ease of a casserole. With tender chicken, a creamy filling, and a golden biscuit topping, this dish is sure to satisfy your hunger and warm your heart. Perfect for busy nights or special occasions, it’s a simple, delicious way to bring the flavors of a classic chicken pot pie to the table without all the effort. Enjoy the comforting taste of homemade goodness in every bite!

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Chicken Pot Pie Casserole

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

Chicken Pot Pie Casserole is a comforting, one-dish meal that combines tender chicken, creamy filling, and a golden, buttery biscuit topping. This simplified casserole version of a classic chicken pot pie is hearty, satisfying, and perfect for busy weeknights or family gatherings. With just the right balance of flavors and textures, this dish is sure to please even the pickiest eaters. Easy to make and full of delicious ingredients, Chicken Pot Pie Casserole is a crowd-pleasing favorite for any occasion.

Ingredients

For the Casserole:

  • 2 cups cooked chicken (shredded or diced)

  • 1 cup frozen peas and carrots (or mixed vegetables)

  • 1/2 cup frozen corn (optional)

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 2 cups chicken broth

  • 1 cup heavy cream (or half-and-half)

  • 3 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon paprika (optional, for added flavor)

  • 1/2 cup grated cheddar cheese (optional, for extra flavor)

  • 1 tablespoon chopped fresh parsley (optional, for garnish)

For the Biscuit Topping:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder (optional)

  • 1/2 cup unsalted butter (cold and cubed)

  • 3/4 cup milk

Instructions

  1. Prepare the Biscuit Topping: Preheat the oven to 375°F (190°C). In a large bowl, combine flour, baking powder, salt, and garlic powder. Add the cold cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until it resembles coarse crumbs. Add milk and stir until the dough just comes together. Set aside.

  2. Cook the Casserole Filling: In a large skillet, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute. Sprinkle flour over onions and garlic, stirring to form a roux. Cook for 2 minutes. Gradually pour in chicken broth while stirring, followed by heavy cream, thyme, salt, pepper, and paprika. Simmer for 3-4 minutes until the mixture thickens.

  3. Add Chicken and Vegetables: Stir in the cooked chicken, peas, carrots, corn (if using), and cheddar cheese. Cook for another 2-3 minutes, adjusting seasoning if necessary.

  4. Assemble the Casserole: Transfer the chicken and vegetable mixture into a greased 9×13-inch casserole dish. Spoon the biscuit dough in large spoonfuls over the casserole, covering the filling as much as possible.

  5. Bake the Casserole: Bake for 25-30 minutes or until the biscuit topping is golden brown and fully cooked. If the top browns too quickly, cover with foil for the last few minutes of baking.

  6. Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a vegetarian version, replace chicken with a mix of vegetables like mushrooms, zucchini, and broccoli.You can use store-bought biscuit dough or puff pastry for the topping if you’re short on time.Add more cheese for a cheesier filling or sprinkle extra cheese over the biscuits before baking.

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