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Chicken Pot Pie Casserole is the ultimate comfort food that reconnects you with cozy family dinners and warm memories. There’s something deeply satisfying about the creamy chicken filling paired with flaky biscuit topping, making it perfect for a hearty meal that fills both the stomach and the soul. Whether it’s a busy weeknight or a relaxed weekend, this casserole brings home-cooked goodness to your table with minimal fuss.
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The Best Chicken Pot Pie Casserole for Fall Comfort
- Total Time: 45 minutes
- Yield: 6 servings
Description
Chicken Pot Pie Casserole is a comforting and hearty dish featuring tender chicken, vegetables in a creamy sauce, topped with flaky biscuits. Perfect for family meals or cozy dinners.
Ingredients
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
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
1/4 cup all-purpose flour
2 cups low-sodium chicken broth (or 1 (14.5-ounce) can)
1 cup whole or 2% milk
1 pound cooked boneless chicken (about 4 cups)
1 cup frozen peas (do not thaw)
1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits, such as Pillsbury Grands Buttermilk
Instructions
1. Arrange a rack in the middle of the oven and heat the oven to 375°F.
2. Dice the onion. Peel and chop carrots and celery into 1/2-inch pieces. Mince garlic. Chop thyme leaves finely.
3. Melt 4 tablespoons butter in a skillet over medium-high heat. Add onions, carrots, celery, thyme, salt, and pepper. Sauté 5-7 minutes until softened and browned.
4. Add flour and garlic, stirring to coat, cook 30 sec until fragrant.
5. Slowly pour in chicken broth and milk, scraping bottom. Bring to boil.
6. Simmer until thickened, 4-5 minutes.
7. Add chicken and peas, stir to combine. Adjust seasoning.
8. Transfer mixture to 9×13-inch baking dish.
9. Place separated biscuits in a single layer on top.
10. Bake 20-30 minutes until biscuits are golden and filling bubbles.
11. Brush melted remaining butter on biscuits before serving.
Notes
Use leftover rotisserie chicken for convenience.
Substitute half the milk with cream for richer filling.
Add garlic powder or paprika for flavor variations.
Replace biscuits with puff pastry for a traditional crust.
Add frozen peas directly to hot filling to keep vibrant color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients You’ll Need for Chicken Pot Pie Casserole
| Ingredient | Quantity |
|---|---|
| Medium yellow onion | 1 |
| Medium carrots | 3 |
| Medium celery stalks | 3 |
| Garlic cloves | 2 |
| Fresh thyme (about 10 sprigs) or dried thyme | 1/2 bunch or 1 tsp |
| Unsalted butter | 6 tablespoons (divided) |
| Kosher salt | 1 1/2 teaspoons (+ more) |
| Freshly ground black pepper | 1/2 teaspoon (+ more) |
| All-purpose flour | 1/4 cup |
| Low-sodium chicken broth | 2 cups (or one 14.5 oz can) |
| Whole or 2% milk | 1 cup |
| Cooked boneless chicken | 1 pound (about 4 cups) |
| Frozen peas | 1 cup (do not thaw) |
| Refrigerated jumbo- or grand-size biscuits | 1 (16 oz can) |
Step-by-Step Cooking Instructions
- Preheat your oven to 375°F and arrange a rack in the middle.
- Dice the onion into 1 1/2 cups pieces. Peel and chop carrots and celery into 1/2-inch pieces. Mince garlic and chop thyme leaves fine.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Sauté 5-7 minutes until soft and slightly browned.
- Add flour and garlic, stirring well to coat vegetables, cooking about 30 seconds until fragrant.
- Gradually pour in chicken broth and milk, scraping browned bits off the skillet bottom. Bring to a boil.
- Lower heat to simmer, thickening for 4-5 minutes until coating the back of a spoon.
- Stir in chopped cooked chicken and frozen peas; season to taste with salt and pepper.
- Transfer filling evenly to a 9×13-inch baking dish.
- Separate biscuits and arrange them in a single layer over the filling.
- Bake 20-30 minutes until biscuits are golden and filling bubbles. Check after 15 minutes; rotate dish and tent with foil if biscuits brown too fast.
- Melt remaining butter and brush over the biscuits before serving.
Helpful Tips for Perfect Chicken Pot Pie Casserole
- Use leftover rotisserie chicken for a quick shortcut.
- For extra richness, substitute half the milk with cream.
- Add a teaspoon of garlic powder or paprika for a flavor twist.
- If preferred, replace biscuits with puff pastry for a more traditional pot pie crust.
- To keep peas bright and tender, add them frozen directly to the hot filling.
Frequently Asked Questions About Chicken Pot Pie Casserole
Q: Can I use frozen vegetables instead of fresh?
A: Yes, but fresh vegetables sautéed in butter add more flavor and texture.
Q: Can this recipe be made ahead?
A: Yes, prepare the filling a day in advance. Assemble and bake the next day for convenience.
Q: Is there a gluten-free version?
A: Use gluten-free flour for the roux and gluten-free biscuits to adapt this recipe.
Conclusion: Bring Warmth to Your Table
Chicken Pot Pie Casserole is more than a meal it’s a heartwarming experience that nourishes both body and soul. Through simple steps and wholesome ingredients, you can create a dish that delivers comforting flavors and cozy memories. Give this recipe a try for a satisfying, delicious feast that everyone will love.
Are you ready to make this cozy casserole tonight? Gather your ingredients, follow the steps, and enjoy a slice of comfort!