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Easy Homemade Chicken Pot Pie Casserole Recipe

Easy Homemade Chicken Pot Pie Casserole Recipe
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★★★★★

4.8 from 30 reviews

This Easy Homemade Chicken Pot Pie Casserole is a comforting and delicious twist on the classic pot pie. Featuring tender chicken, mixed vegetables, and a creamy homemade gravy topped with flaky refrigerated biscuits, this casserole is perfect for a cozy family dinner with minimal prep and quick baking time.

Ingredients

Scale

Filling

  • 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
  • 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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Topping

  • 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures even cooking and that the biscuits rise perfectly when baked on top of the casserole.
  2. Make the Roux: In a large skillet over medium heat, melt the butter. Once melted, add the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously to form a smooth paste called a roux. Cook it for about 1-2 minutes until it becomes bubbly and slightly golden, which develops the base flavor for the gravy.
  3. Add Liquid: Slowly whisk in the chicken broth and milk, stirring constantly. Continue cooking and stirring for about 3-5 minutes until the mixture thickens to a gravy-like consistency and reaches a gentle boil. This thickened sauce will bind the filling ingredients together.
  4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and frozen corn if using. Mix thoroughly to evenly distribute all the ingredients. Remove the skillet from heat once combined.
  5. Prepare for Baking: Transfer the chicken and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly for uniform cooking.
  6. Top with Biscuits: Open the biscuit dough can and separate each biscuit. Flatten each biscuit slightly with your hands and arrange them on top of the filling in the baking dish. Leave space between biscuits to allow for expansion during baking.
  7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes. The biscuits should turn golden brown and be cooked through, while the filling bubbles gently beneath.
  8. Cool and Serve: Remove the casserole from the oven and let it rest for 5 minutes. This resting time helps the filling to set, making it easier to serve. Enjoy this warm, comforting meal!

Notes

  • You can substitute the frozen peas and carrots with fresh vegetables if preferred, just adjust cooking times accordingly.
  • For a richer flavor, using homemade chicken broth is recommended but store-bought works well too.
  • To add extra seasoning, consider adding 1/2 teaspoon dried thyme or rosemary to the roux.
  • If you prefer a thicker filling, reduce the chicken broth slightly or cook the roux longer to thicken more before adding liquids.
  • Feel free to swap biscuit dough for puff pastry sheets for a different topping texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Nutrition

Keywords: chicken pot pie casserole, easy chicken pot pie, biscuit topping, comfort food, quick casserole, homemade chicken pot pie

Find it online: https://frommamamaya.com/easy-homemade-chicken-pot-pie-casserole-recipe/