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Chicken Pot Pie Casserole
Caroline

Chicken Pot Pie Casserole

A cozy casserole twist on classic chicken pot pie, with a creamy chicken and veggie filling topped with golden, flaky biscuits — comfort food made easy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, diced or shredded
  • 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 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 can (16 oz) refrigerated biscuit dough

Equipment

  • large skillet or saucepan
  • whisk
  • mixing spoon
  • 9x13-inch baking dish
  • oven

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Melt butter in a skillet over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder. Cook 1–2 minutes until bubbly and slightly golden.
  3. Slowly whisk in chicken broth and milk. Cook 3–5 minutes until thickened.
  4. Stir in chicken, peas, carrots, and corn. Remove from heat.
  5. Pour mixture into a greased 9×13-inch casserole dish. Spread evenly.
  6. Flatten biscuits slightly and arrange on top of filling, leaving space between them.
  7. Bake for 25–30 minutes, until biscuits are golden brown and cooked through.
  8. Let sit 5 minutes before serving.

Notes

  • Adjust seasoning to taste—add thyme, rosemary, or poultry seasoning for extra flavor.
  • To save time, prepare the filling a day ahead and refrigerate. Add biscuits and bake when ready.
  • Great way to use leftover rotisserie chicken or holiday turkey.