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CHICKEN POT PIE CASSEROLE centered hero view, clean and uncluttered
Joe Rooney

Easy Chicken Pot Pie Casserole Recipe You Need Now

This Easy Chicken Pot Pie Casserole is a comforting and delicious dish perfect for any night. Loaded with tender shredded chicken and a creamy vegetable filling, topped with flaky biscuit dough for a quick and satisfying meal. A perfect way to enjoy classic chicken pot pie flavors without the fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 Tbsp. butter
  • 3 medium carrots, diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 1/2 cups)
  • 1 large yellow onion, diced (about 1½ cups)
  • 1 tsp. chopped fresh thyme
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 4 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. garlic powder
  • 4 cups cooked shredded chicken
  • 1 cup frozen peas
  • 1 (16.3-ounce tube) biscuit dough

Method
 

  1. Set your oven to 375º and place a rack in the middle.
  2. In a large skillet, melt the butter over medium-high heat. Add the diced carrots, celery, onion, thyme, and half of the salt. Sauté, stirring regularly, until the vegetables soften, about 5 to 7 minutes.
  3. Sprinkle the flour over the veggies and stir well to coat. Let this cook for another 2 minutes to remove the raw flour taste.
  4. Pour in the milk, chicken broth, Dijon mustard, garlic powder, and the rest of the salt. Whisk everything together and bring the mixture to a boil over high heat. When it starts boiling, lower the heat to medium and let it gently simmer, stirring often, until the sauce thickens, which should take between 3 and 5 minutes.
  5. Fold in the cooked shredded chicken and frozen peas, then taste and add extra salt if needed.
  6. Transfer the filling to a 13-by-9-inch baking dish. Place the biscuit dough pieces evenly on top of the filling and sprinkle everything with black pepper and a little salt.
  7. Bake in the preheated oven until the filling bubbles and the biscuits turn golden and have risen nicely, about 22 to 25 minutes.
  8. Allow it to sit for 5 minutes before serving to let it set slightly.

Notes

  • For a crispier topping, you can brush the biscuits with a little milk before baking. Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the oven.