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Chicken Pot Pie Casserole
Emily

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is hearty, creamy, and topped with golden biscuits, puff pastry, or crescent rolls. A comforting one-pan dinner that brings classic pot pie flavors to your table with less fuss.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded or cubed
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup diced potatoes (optional)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream or milk
  • 1 tsp dried thyme
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 package (14 oz) refrigerated biscuit dough, crescent roll dough, or puff pastry
  • 1 egg, beaten (optional, for brushing)

Equipment

  • Large skillet
  • wooden spoon
  • 9x13-inch casserole dish
  • Oven
  • foil (optional)
  • Pastry brush (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened.
  3. Stir in the carrots and potatoes (if using), and cook for another 5 minutes.
  4. Add the chicken, peas, cream of chicken soup, chicken broth, heavy cream, thyme, salt, and pepper. Simmer for 5-7 minutes until mixture thickens slightly.
  5. Pour the filling into a greased 9x13-inch casserole dish and spread evenly.
  6. Place biscuit dough, crescent roll dough, or puff pastry on top of the filling. For biscuits, arrange them evenly; for pastry, lay and tuck edges.
  7. Optional: Brush the dough with beaten egg for a shiny golden finish.
  8. Bake for 25-30 minutes, or until topping is golden brown and cooked through. Cover with foil if browning too quickly.
  9. Serve warm straight from the dish.

Notes

For extra flavor, add fresh herbs like parsley or rosemary. Swap in leftover turkey for a holiday variation. You can also prepare the filling ahead and assemble with the topping just before baking.