This Chicken Pot Pie Casserole is a warm and cozy dish packed with tender chicken and colorful veggies, all swimming in a creamy sauce. Topped with fluffy biscuits, it’s a real crowd-pleaser!
Who doesn’t love a meal that feels like a hug on a plate? I just bake it, scoop, and serve—easy peasy! Perfect for those busy nights when you need comfort food without the fuss!
Key Ingredients & Substitutions
Cooked Chicken: Rotisserie chicken is my go-to. It’s tasty and saves time. If you don’t have any, you can quickly cook chicken breasts or thighs and shred them, or use leftovers from another meal.
Vegetables: Peas and carrots are classic, but don’t hesitate to switch it up! You can use frozen mixed vegetables or even fresh veggies like green beans or bell peppers for a twist.
Butter and Flour: These are for creating a comforting sauce. If you want a lighter option, you could use olive oil and whole wheat flour, but it will change the flavor slightly. A dairy-free butter or flour blend works too!
Chicken Broth: Homemade broth is always best if you have it. But low-sodium store-bought broth works just as well, or you can use vegetable broth for a lighter version.
Biscuit Dough: Store-bought is convenient, but if you feel adventurous, you can make homemade biscuits too. Just par-bake them before placing them on top for that perfect flaky finish.
How Do I Achieve a Creamy Sauce for This Casserole?
The sauce is what takes this casserole to the next level! To make it creamy and thick, follow these steps:
- Start by cooking the flour with butter until bubbly—that’s called a roux!
- Add in the chicken broth and whisk constantly. This helps prevent lumps.
- Don’t rush! Keep the heat medium and let it bubble gently to thicken nicely.
- Once it’s thick, stir in the milk. This gives a rich, creamy texture.
It’s important to keep stirring to evenly cook the flour and achieve the perfect consistency. If it’s too thick, just add a splash more broth or milk!
Easy Chicken Pot Pie Casserole With Biscuits
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas and carrots, thawed
- 1 cup frozen corn, thawed
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury)
How Much Time Will You Need?
This easy casserole takes about 15 minutes to prepare and then 20-25 minutes to bake, making the total time around 40-45 minutes. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven warms up, grease a 9×13-inch casserole dish to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Once it’s melted, add the diced celery and cook for about 3-4 minutes until it gets nice and soft.
3. Make the Sauce:
Now, stir in the flour, salt, black pepper, garlic powder, and onion powder. Keep stirring for about 1-2 minutes until the mixture is bubbly and lightly golden. This is creating a roux for our sauce!
4. Add Broth and Milk:
Gradually whisk in the chicken broth and milk. Continue cooking while whisking until the mixture is thick and bubbly—this usually takes about 5 minutes. You want it to be creamy!
5. Combine Everything:
Stir in the cooked chicken, thawed peas, carrots, and corn into your thickened sauce. Give it a good mix, then remove from heat.
6. Assemble the Casserole:
Pour your chicken and vegetable mixture into the prepared casserole dish and spread it out evenly so every spoonful will be equally delicious.
7. Add the Biscuits:
Next, take your biscuit dough and separate it into individual biscuits. Place them evenly spaced on top of the chicken mixture. This will create that lovely biscuit topping we all love!
8. Bake the Casserole:
Put the casserole in the oven and bake for 20-25 minutes. Keep an eye on it—you want the biscuits to be golden brown and cooked through.
9. Serve and Enjoy:
Once it’s done, let it cool for about 5 minutes. Then it’s ready to serve! Scoop it out and enjoy your comforting and easy chicken pot pie casserole with biscuits!
FAQ: Easy Chicken Pot Pie Casserole With Biscuits
Can I Use Frozen Chicken Instead?
Absolutely! You can use frozen chicken, but make sure to thaw it completely first. The best way is to leave it in the fridge overnight. If you’re in a hurry, you can cook the frozen chicken directly in the oven or instant pot until fully cooked, then shred it for the casserole.
Can I Make This Casserole Ahead of Time?
Yes, you can! Prepare the chicken and vegetable mixture and store it in the fridge for up to 2 days. When you’re ready to bake, simply pour it into the casserole dish and top with biscuits just before going into the oven.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) until heated through, or use the microwave in individual servings, ensuring the biscuits stay crispy.
Can I Use Other Vegetables?
Definitely! Feel free to mix and match your favorite veggies. You can add fresh green beans, zucchini, or bell peppers. Just ensure they are cooked or frozen before mixing them into the casserole for even cooking.
