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

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Instructions

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.
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.
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.
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.
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.
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.