When it comes to cozy comfort food, few dishes can rival a Chicken Pot Pie. This recipe takes all the flavors of a traditional chicken pot pie and transforms them into a hearty, family-friendly casserole that’s both delicious and easy to prepare. With tender chicken, tasty vegetables, and a topping of flaky biscuits, the whole family is sure to love this Chicken Pot Pie Casserole recipe.
Why You’ll Like This Recipe
- It’s packed with flavor. The combination of vegetables, herbs, and chicken creates a satisfying meal that everyone will enjoy.
- An easy-to-make homemade creamy sauce envelops tender chunks of pre-cooked chicken and veggies making it a delicious weeknight meal.
- It’s customizable. Feel free to add your favorite vegetables or switch up the herbs for a unique twist on this classic dish.
Let’s look at how to make this easy chicken pot pie casserole recipe, shall we?
Ingredients
- 3 cups cooked and chopped chicken
- 1 cup frozen mixed vegetables (peas, carrots)
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 can (8-count) refrigerated biscuits
Directions
Preheat the oven to 375°F. Spray a 9X13 inch baking dish with cooking spray; set aside.
In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until they start to soften.
Stir in the flour and cook for 1-2 minutes until well combined and slightly golden.
Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens.
Add the frozen mixed vegetables, cooked chopped chicken, dried thyme, garlic salt, and black pepper.
Stir well to combine and cook for a few more minutes until the vegetables are heated through.
Transfer the mixture to the prepared baking dish. Layer biscuits evenly on top of the chicken mixture.
Bake in the preheated oven for about 25-27 minutes, or until the biscuits are golden brown and the filling is bubbly.
Storage
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
Reheating:
- From Refrigerator: Preheat oven to 350°F. Cover the casserole with aluminum foil. Heat for 20-25 minutes.
- From Freezer (Oven): Preheat to 350°F. Bake covered for 45-60 mins.
- From Freezer (Microwave): Use medium power in 1-2 min intervals, stirring occasionally.
Substitutions and Additions
- Chicken: I used leftover cooked chicken breasts in this recipe, but feel free to use cooked chicken thighs, shredded leftover chicken, or rotisserie chicken from the store. If you’re not a fan of chicken, experiment with other protein sources like turkey, ham, or even tofu for a vegetarian twist.
- Mixed Vegetables: Feel free to customize the vegetable mix to your liking. You can use fresh vegetables like diced carrots, green beans, or peas instead of frozen mixed vegetables. Sautéed mushrooms can contribute an earthy flavor and a meaty texture to the filling.
- Onion and Celery: Onions and celery are typically found in pot pies, but you can use leeks or shallots in place of onions, and bell peppers in place of celery.
- Butter: In place of the butter, you can use margarine. Use the same amount.
- Flour: Instead of all-purpose flour, you can use Self-Rising Flour for the roux in the chicken pot pie. However, self-rising flour contains baking powder and salt, so be cautious of potential flavor and thickness changes. Adjust any additional salt and monitor roux thickness closely.
- Milk: If you need a dairy-free version, use almond milk, oat milk, or any other non-dairy milk of your choice.
- Seasonings: Infuse herbs like rosemary, sage, or a touch of poultry seasoning for an extra dimension of taste. A sprinkle of garlic powder brings a delightful kick, while a pinch of nutmeg adds warmth and complexity that takes your dish to a new level.
- Potatoes: Add diced cooked potatoes to make the pot pie heartier and more filling.
- Bacon: For a savory twist, crumbled cooked bacon can be a tasty addition to the filling, yum!
What To Serve with Chicken Pot Pie Casserole
- Salad: A crisp and refreshing side salad can balance out the richness of the pot pie. Choose a simple green salad with a vinaigrette dressing.
- Mashed Potatoes: Creamy mashed potatoes are a classic choice to serve with pot pie. The combination of creamy potatoes and savory pot pie filling is a family favorite.
- Roasted Vegetables: Roasted vegetables, like roasted Brussels sprouts, cauliflower, or butternut squash, add depth of flavor and a touch of caramelization that complements the pot pie well.
- Rice: Serve the pot pie over cooked rice, which can absorb the flavorful sauce and add an extra layer of texture to the meal.
- Cornbread: Sweet or savory cornbread is another great bread option to enjoy alongside the pot pie, especially if you’re aiming for a Southern-inspired meal.
FAQs: Your Chicken Pot Pie Casserole Queries Answered
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. Just remember to adjust the baking time slightly, as a chilled casserole may take a bit longer to heat through.
Can I Use Homemade Biscuit Dough?
Absolutely! If you prefer homemade biscuit dough over refrigerated biscuits, go ahead and use your favorite recipe. Roll out the dough and arrange it over the filling before baking.
More Chicken Recipes You’ll Love
- Quick and Easy Chicken and Dumplings
- Chicken Noodle Casserole
- Southern Chicken Tetrazzinini
- Creamy Tuscan Chicken Soup
- Chicken Pot Pie Soup
- Chicken Divan
📖 Recipe
Chicken Pot Pie Casserole
Ingredients
- 3 cups chicken cooked and chopped
- 1 cup frozen mixed vegetables peas, carrots
- ½ cup diced onion
- ½ cup diced celery
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 8-count refrigerated biscuits
Instructions
- Preheat the oven to 375°F. Spray a 9X13 inch baking dish with cooking spray; set aside.
- In a large skillet, melt the butter over medium heat. Add the onion and celery, and cook until they start to soften.
- Stir in the flour and cook for 1-2 minutes until well combined and slightly golden.
- Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens.
- Add the frozen mixed vegetables, cooked chopped chicken, dried thyme, garlic salt, and black pepper. Stir well to combine and cook for a few more minutes until the vegetables are heated through.
- Transfer the mixture to the prepared baking dish. Layer biscuits evenly on top of the chicken mixture.
- Bake in the preheated oven for about 25-27 minutes, or until the biscuits are golden brown and the filling is bubbly.
Video
Notes
Nutrition
Be sure to come back and let us know how your Chicken Pot Pie Casserole turned out in the comments below.
Melissa says
This was so delicious. My family loved it so much that there’s no leftovers.
Lynda says
We’re so happy you love it!
Jeanette says
can I use crescent rolls unrolled flat instead of biscuits
Lynda says
Good question!
While we have not tried it, you should be able to use crescent rolls as a topping for this chicken pot pie casserole. The baking time will need to be reduced to about 15-16 minutes due to rolled-out crescent rolls being less dense and baking much quicker.
If you try this, please come back and let us know how it turned out.
Mark Schulte says
great recipe.
Lynda says
Thanks!
Donna Forget says
I’ve made this any times. one of my kids favorites. However, the rolls ontop never seem to cook underneath. They stay mushy. I’ve cooked them separate and served on the side.
Lynda says
That does tend to happen. What you do is the best way to keep the biscuits from becoming soggy on the bottom. (We are fans of using canned biscuits in chicken and dumplings, so we are used to the soft texture of the moist biscuits.)