Description
Chicken Pot Pie Casserole brings pure comfort straight from grandma’s kitchen to your dinner table, packed with tender chicken and creamy vegetables. Guaranteed to warm your heart and satisfy hungry family members with its rich, flaky crust and hearty filling.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, cooked and cubed
- 1 can (16 oz) refrigerated biscuit dough
Vegetables:
- 1 cup frozen peas
- 1 cup carrots, diced
- ½ cup onion, diced
Liquid and Seasoning:
- 2 cups chicken broth
- ½ cup whole milk
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- Salt to taste
- Fresh parsley (optional)
Instructions
- Preheat the oven to 375F. Coat a 9×13-inch baking dish with cooking spray, ensuring complete coverage.
- Melt ¼ cup unsalted butter in a large skillet over medium heat. Sauté ½ cup diced onions and 1 cup diced carrots for 3-4 minutes until onions become translucent.
- Add 1 cup frozen peas to the skillet. Cook for an additional 2 minutes, stirring occasionally.
- Sprinkle ¼ cup flour over the vegetables, thoroughly mixing to create a smooth base.
- Cook the flour-coated vegetables for 1 minute to eliminate raw flour taste.
- Gradually pour 2 cups chicken broth into the skillet, stirring constantly to prevent lumps from forming.
- Add ½ cup whole milk, 1 teaspoon garlic powder, 1 teaspoon thyme, and ½ teaspoon black pepper to the mixture.
- Simmer the sauce for 5 minutes, stirring until it thickens to a creamy consistency.
- Fold 2 cups cooked, cubed chicken into the sauce. Heat for 2-3 minutes until everything is well combined.
- Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it evenly.
- Open the can of refrigerated biscuit dough and tear each biscuit into quarters.
- Arrange the biscuit pieces in a single layer across the top of the casserole.
- Bake at 375F for 25-30 minutes until the biscuit topping turns golden brown and the filling bubbles.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Notes
- Substitute rotisserie chicken or leftover roasted chicken for a quick and convenient protein option that adds extra flavor.
- For a gluten-free version, use gluten-free flour to thicken the sauce and swap biscuit dough for a gluten-free baking mix or cornbread topping.
- Prepare the vegetable and chicken mixture ahead of time and refrigerate, then add the biscuit topping just before baking to save time on busy weeknights.
- Add a sprinkle of fresh herbs like parsley or chives on top after baking for a burst of fresh flavor and a pop of color.
- Prep Time: 15-18 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg