Chicken Pot Pie Casserole

When it comes to hearty comfort food, nothing beats a warm and creamy chicken pot pie casserole fresh from the oven. This family-friendly dish combines tender chicken, mixed vegetables, and a rich, savory sauce—all topped with golden, fluffy biscuits. It’s a weeknight dinner favorite that’s not only delicious but also simple to prepare.

Whether you’re using leftover chicken or a rotisserie chicken for convenience, this recipe ensures you’ll have a wholesome, filling meal on the table in under an hour. With its creamy filling and flaky biscuit topping, this casserole delivers the classic flavors of chicken pot pie in an easy, one-pan format.

Why You’ll Love This Recipe

• Quick and easy: Perfect for busy weeknights with just 45 minutes total.
• Budget-friendly: Uses simple, affordable ingredients.
• Family-approved: A warm, comforting classic kids and adults love.
• Customizable: Easy to adjust with your favorite vegetables or seasonings.

Ingredients Breakdown

• Cooked Chicken (3 cups): The heart of the recipe. Rotisserie chicken makes this step quick and easy, while leftover roasted chicken works just as well.
• Frozen Peas and Carrots (1 cup): A traditional vegetable combo that brings sweetness and color.
• Frozen Corn (½ cup, optional): Adds texture and a subtle sweetness to balance the creamy sauce.
• Butter (⅓ cup): Provides richness and depth to the sauce.
• All-Purpose Flour (⅓ cup): Thickens the sauce to a perfect, creamy consistency.
• Chicken Broth (1¾ cups): Infuses the casserole with savory flavor. Use low-sodium broth if you prefer.
• Milk (⅔ cup): Creates a silky, creamy base for the sauce. Whole milk works best, but 2% is fine.
• Seasonings: Salt, black pepper, garlic powder, and onion powder give the filling a balanced, savory taste.
• Refrigerated Biscuit Dough (16 oz can): A quick shortcut for the classic pie crust, offering a buttery, golden topping with minimal effort.

Tips and Tricks

• Avoid soggy biscuits: Leave space between each biscuit so they bake evenly and rise properly.
• Make-ahead option: Prepare the chicken filling up to 24 hours in advance, store in the refrigerator, and top with biscuits just before baking.
• Check biscuit doneness: If the tops brown too quickly, cover loosely with foil and continue baking until the bottoms are fully cooked.
• Extra creamy filling: Stir in a splash of heavy cream with the milk for a richer sauce.

Variations and Customizations

• Protein swap: Replace chicken with turkey for a perfect post-holiday meal.
• Vegetarian version: Skip the chicken and double the vegetables, or add mushrooms for a meaty texture.
• Spice it up: Add paprika, thyme, or rosemary to the sauce for an herby flavor boost.
• Cheesy twist: Sprinkle shredded cheddar or mozzarella over the filling before adding biscuits.

Pairing Suggestions

This casserole is a complete meal on its own, but you can pair it with:

• A fresh green salad with light vinaigrette
• Garlic bread or homemade rolls
• Roasted green beans or steamed broccoli
• A glass of iced tea or a crisp white wine

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warm, or microwave in short bursts.
• Freezer: Freeze the fully baked casserole for up to 2 months. Thaw overnight in the fridge before reheating.
• Best results: Reheat in the oven to keep the biscuits from becoming soggy.

Popular Questions

Can I use canned vegetables instead of frozen?
Yes, but drain them well to avoid excess liquid in the sauce.

Can I substitute puff pastry for biscuits?
Absolutely. Puff pastry creates a flaky, buttery topping and bakes beautifully.

How do I prevent a runny filling?
Be sure to cook the roux (flour and butter) for at least 1-2 minutes before adding liquid, and simmer the sauce until thickened before mixing in the chicken and vegetables.