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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole is a cozy, family-friendly dish filled with tender chicken, creamy vegetables, and a golden biscuit topping. It brings all the comfort of classic pot pie with the ease of a casserole—perfect for weeknight dinners or comforting gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken, cubed rotisserie works well
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1/2 cup diced onion
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme fresh or dried
  • 1/2 teaspoon black pepper
  • salt to taste
Topping
  • 1 can refrigerated biscuit dough 16 oz
  • fresh parsley optional, for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a skillet, melt butter over medium heat. Add onions and carrots; cook 3–4 minutes until softened. Add peas and cook 2 more minutes.
  3. Sprinkle flour over the vegetables and stir to coat. Cook 1 minute. Slowly pour in chicken broth while stirring to prevent lumps. Add milk, garlic powder, thyme, and black pepper. Simmer until thickened, about 5 minutes.
  4. Stir in the cooked chicken and cook for 2–3 minutes until fully heated and combined.
  5. Pour the chicken mixture into the prepared baking dish and spread evenly.
  6. Open the biscuit dough and tear biscuits into quarters. Arrange evenly across the top of the filling.
  7. Bake for 25–30 minutes until the biscuit topping is golden brown and the filling is bubbling. Allow to rest 5–10 minutes before serving.

Notes

For extra flavor, add a pinch of paprika or onion powder to the filling. You can substitute turkey for chicken or use mixed vegetables for convenience. Leftovers reheat very well!