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Chicken Pot Pie Casserole Recipe Easy 5-Step Homemade Comfort Food

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A cozy and comforting chicken pot pie casserole with a creamy filling of chicken and veggies topped with a golden, buttery biscuit crust. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup carrots, diced (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • 1/2 cup celery, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • 2 cups all-purpose flour (for biscuit topping)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (for biscuit topping)
  • 6 tablespoons cold unsalted butter, cubed (for biscuit topping)
  • 3/4 cup whole milk or buttermilk (for biscuit topping)
  • Optional: 1/2 cup shredded cheddar cheese (for cheesy twist)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add chopped onion, celery, and carrots. Sauté for about 5 minutes until veggies soften and onions turn translucent.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle 1/3 cup flour over the veggies and stir constantly for 2-3 minutes to cook out raw flour taste.
  5. Slowly whisk in 2 cups chicken broth and 1 cup milk, pouring gradually to avoid lumps. Cook and stir until mixture thickens and bubbles, about 5 minutes.
  6. Stir in cooked chicken, peas, thyme, salt, and pepper. Cook for another 2-3 minutes to heat through. Adjust seasoning to taste.
  7. Transfer the filling to a 9×13 inch baking dish and spread evenly.
  8. In a bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt for the biscuit topping.
  9. Cut in 6 tablespoons cold butter with a pastry cutter or fingers until mixture is crumbly and pea-sized.
  10. Add 3/4 cup milk or buttermilk and stir just until combined. Fold in shredded cheddar cheese if using.
  11. Drop biscuit dough by spoonfuls evenly over the filling.
  12. Bake uncovered for 20-25 minutes until biscuit topping is golden and cooked through. A toothpick inserted in the biscuit should come out clean.
  13. Let rest for 10 minutes before serving.

Notes

Use cold butter for biscuit topping to create flaky texture. Do not overmix biscuit dough to avoid dense topping. If filling is too thick before baking, add more broth or milk; if too thin, sprinkle extra flour and cook longer. Let casserole rest before serving to set filling and keep biscuit topping crisp. Leftovers reheat best in oven, not microwave.

Nutrition

Keywords: chicken pot pie casserole, comfort food, easy casserole, biscuit topping, chicken dinner, family meal

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