Chicken Pot Pie Casserole Recipe

There’s something magical about a cozy, bubbling dish that fills your kitchen with the comforting aroma of home-cooked love. This delightful Chicken Pot Pie Casserole Recipe is exactly that kind of meal—a masterful combination of tender chicken, vibrant veggies, and golden, buttery biscuits. It’s the perfect dish to turn a regular evening into a heartwarming celebration.

this …

Ingredients You’ll Need

The magic of this Chicken Pot Pie Casserole Recipe lies in its simplicity. Each ingredient brings depth and character—this is where warm, comforting flavors begin their dance.

• Yellow Onion: This adds a sweet, aromatic base that enhances everything.
• Carrots: Provide a mild sweetness and beautiful color.
• Celery: Adds a crisp texture and subtle heartiness.
• Garlic: A must-have for its rich, aromatic touch.
• Fresh Thyme: Infuses earthy, floral notes; a pinch of dried thyme works too!
• Unsalted Butter: Offers a luscious creamy texture; essential for the sauce.
• Kosher Salt and Black Pepper: Essential seasonings to enhance every flavor.
• All-Purpose Flour: This is your thickening agent for a wonderfully creamy sauce.
• Low-Sodium Chicken Broth: Adds body and depth to the casserole.
• Whole or 2% Milk: Helps to achieve a rich and creamy béchamel sauce.
• Cooked Chicken: The star player; easily shredded or diced for perfect bites.
• Frozen Peas: Brings a pop of color and slight sweetness.
• Refrigerated Biscuits: Bring it all home with their golden, fluffy finish.

Variations

This Chicken Pot Pie Casserole Recipe is like a blank culinary canvas. Customize it to your heart’s desire for a dish that suits your family’s tastes perfectly.

• Vegetarian Twist: Swap chicken with tofu or extra vegetables like mushrooms and bell peppers.
• Gluten-Free: Use gluten-free biscuits and a flour substitute like cornstarch for the sauce.
• Creamier Sauce: Add an extra splash of cream or substitute milk with cream for a richer texture.

How to Make Chicken Pot Pie Casserole Recipe

Step 1: Preheat and Prep

Arrange a rack in the middle of the oven and get it heating to 375°F. Take this time to chop your veggies; dice the onion and cut the carrots and celery into half-inch chunks. Characterful prep leads to soulful results!

Step 2: Sauté Aromatics

Over medium-high heat, melt some butter in a skillet. Once it’s sizzling, add your onions, carrots, and celery, sprinkled with thyme, salt, and pepper. Sauté them until they’re golden and fragrant. Feel the love growing?

Step 3: Create the Sauce

Add flour to coat your veggies, cooking until the raw scent disappears. Gradually introduce chicken broth while scraping up whatever’s sticking. Then pour in the milk. Let this mixture simmer gently, thickening into creamy brilliance.

Step 4: Assemble It All

Introduce cooked chicken and peas into the skillet, stirring to wholesome perfection. Transfer to a baking dish and crown the mixture with those lovely biscuits. Watch the promise of warm bites unfold as you bake this masterpiece.

How to Serve Chicken Pot Pie Casserole Recipe

Garnishes

Enhance the visual and aromatic appeal of your chicken pot pie casserole by scattering freshly chopped parsley or thyme sprigs on top just before serving. This little touch of green can make all the difference in presentation.

Side Dishes

Keep things simple yet delicious by pairing this casserole with a crisp green salad or roasted veggies. For those hearty winter nights, a side of creamy mashed potatoes can transform a cozy meal into a feast.

Creative Ways to Present

Elevate your casserole presentation by baking it in miniature ramekins for delightful individual servings. It’s a little touch that makes each person feel special, turning dinner into an intimate, gourmet experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken pot pie casserole in an airtight container and keep it in the fridge for up to 3 days. The flavors will meld together, making it even tastier the next day.

Freezing

This casserole can be prepared in advance and frozen before baking. Simply cover the assembled dish tightly with foil and freeze it for up to 3 months. Thaw overnight in the refrigerator before baking.

Reheating

Reheat leftovers by placing them in an oven-safe dish, covering with foil, and warming in a 350°F oven until hot throughout. The foil will help keep the biscuits from burning while the center warms up.

FAQs

Final Thoughts

Dive into making this Chicken Pot Pie Casserole Recipe, and I bet your family and friends will give you a standing ovation! It’s heartwarming, delicious, and utterly unforgettable. Go ahead, infuse your home with the aroma of love and comfort!

Chicken Pot Pie Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 67 reviews

• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Enjoy a comforting chicken pot pie casserole that’s easy to prepare and perfect for weeknights. This dish combines tender chicken, savory vegetables, and a creamy sauce topped with flaky biscuits, baked to golden perfection. It’s a warm, hearty meal that captures the classic flavors of traditional chicken pot pie in a convenient casserole form.

---

Ingredients

Units USM Scale 1x2x3x

Vegetables

• 1 medium yellow onion
• 3 medium carrots
• 3 medium stalks celery
• 2 cloves garlic
• 1/2 medium bunch fresh thyme (about 10 sprigs), or 1 teaspoon dried thyme

Butter and Seasonings

• 6 tablespoons unsalted butter, divided
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed

Flour and Broth

• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth

Milk and Protein

• 1 cup whole or 2% milk
• 1 pound cooked boneless chicken (about 4 cups)

Vegetables & Toppings

• 1 cup frozen peas (do not thaw)
• 1 (about 16-ounce) can refrigerated jumbo or grand-size biscuits

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven: Arrange a rack in the middle of the oven and heat to 375°F.
2. Prepare vegetables: Dice the onion, peel and halve the carrots and celery, then cut into 1/2-inch pieces. Mince garlic and chop thyme leaves if using fresh.
3. Sauté vegetables: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Cook until vegetables soften and brown, about 5-7 minutes.
4. Make roux and add liquids: Stir in flour and garlic, cook for 30 seconds to 1 minute. Gradually add chicken broth and milk, scraping the skillet to loosen browned bits. Bring to a boil, then simmer until thickened, about 4-5 minutes.
5. Add chicken and peas: Shred or dice cooked chicken into bite-sized pieces. Stir chicken and frozen peas into the thickened sauce. Season to taste with additional salt and pepper.
6. Assemble casserole: Transfer the filling to a 9×13-inch baking dish. Spread evenly. Separate biscuits and arrange over the filling in a single layer.
7. Bake: Bake until biscuits are golden and filling bubbles, 20-30 minutes. After 15 minutes, check and rotate dish; cover with foil if biscuits brown too quickly.
8. Finish with butter: Melt remaining 2 tablespoons of butter and brush over the biscuits for a glossy finish.

---

Notes

• Use fresh thyme for a more aromatic flavor, but dried thyme works well as a substitute.
• Ensure the sauce is thick enough to coat the back of a spoon before adding the chicken and peas.
• Rotate and cover the dish as needed to prevent over-browning of the biscuits.
• Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.

---

Nutrition

• Serving Size: 1 serving (about 1/6 of dish)
• Calories: 430 kcal
• Sugar: 6 g
• Sodium: 950 mg
• Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 100 mg