Description
Hearty chicken pot pie casserole brings comfort straight from Grandma’s kitchen to your dinner table. Creamy, flaky, and packed with tender chicken and vegetables, this classic dish wraps your family in warm, delicious memories.
Ingredients
Scale
Main Ingredients:
- 3 cups cooked shredded chicken
- 2 cups frozen mixed vegetables
- 2 cups all-purpose baking mix
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup unsalted butter
Supporting Ingredients:
- ½ cup shredded cheddar cheese
- ⅓ cup all-purpose flour
Seasonings and Aromatics:
- 2 garlic cloves
- 1 small onion
- 1 ½ teaspoons dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Warm your oven to 400°F and coat a 9×13-inch baking dish with cooking spray.
- Melt ½ cup unsalted butter in a large saucepan over medium heat. Sauté 1 small finely chopped onion until soft, about 3-4 minutes.
- Add 2 minced garlic cloves and cook for another minute. Sprinkle ⅓ cup flour over the mixture and whisk thoroughly.
- Pour 2 cups chicken broth gradually while whisking constantly. Add 1 cup whole milk and stir until the sauce thickens in 3-4 minutes.
- Mix in 1 ½ teaspoons dried thyme, 1 teaspoon dried parsley, salt, and pepper. Fold in 2 cups thawed frozen vegetables and 3 cups shredded chicken.
- Transfer the filling to your prepared baking dish, spreading it evenly across the surface.
- Combine 2 cups baking mix, ⅔ cup whole milk, and ½ cup shredded cheddar cheese in a bowl. Stir until just mixed.
- Drop spoonfuls of the biscuit mixture over the filling, leaving some small gaps for sauce to peek through.
- Bake the casserole for 25-30 minutes until the topping turns golden brown and crispy.
- Allow the casserole to rest for 5-10 minutes before serving to let the filling set.
Notes
- Save time by using rotisserie chicken or pre-cooked chicken for quick assembly.
- Swap out mixed vegetables based on what’s fresh or in your freezer for seasonal variety.
- For a gluten-free version, use gluten-free baking mix and ensure your broth is certified gluten-free.
- Leftovers reheat beautifully when covered and warmed slowly in the oven to prevent drying out the biscuit topping.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 418 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg