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Chicken Pot Pie Casserole full recipe

Chicken Pot Pie Casserole

This easy chicken pot pie casserole features tender chicken, mixed vegetables, and a creamy homemade sauce topped with golden refrigerated biscuits. A comforting family dinner made with simple ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 Person
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or diced
  • 2 cups frozen mixed vegetables
  • 4 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1½ cups chicken broth
  • 1 cup milk
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper or to taste
  • Salt to taste
  • 1 can refrigerated biscuit dough approximately 8 biscuits
  • 1 teaspoon olive oil if needed

Equipment

  • 9 × 13-inch baking dish
  • Large skillet or saucepan
  • Cutting board
  • Chef's knife
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Wooden spoon or silicone spatula
  • Mixing bowl, if needed
  • Oven
  • Oven mitts
  • Serving spoon
  • Instant-read food thermometer (optional)

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
  3. Add the minced garlic and cook for about 30 seconds, stirring frequently.
  4. Sprinkle the flour over the onion and garlic. Stir for about one minute.
  5. Slowly whisk in the chicken broth, followed by the milk. Cook for 3–5 minutes, stirring until the sauce thickens.
  6. Stir in the dried thyme, black pepper, and salt to taste.
  7. Add the cooked chicken and frozen mixed vegetables. Stir until evenly coated and heated through.
  8. Transfer the filling to the prepared baking dish and spread it into an even layer.
  9. Arrange the refrigerated biscuits over the filling, leaving small gaps between them.
  10. Bake for approximately 25–35 minutes, or until the biscuits are golden and fully cooked and the filling is bubbling. Follow the biscuit package directions if they differ.
  11. Check that the chicken filling reaches 165°F (74°C) in the center.
  12. Let the casserole rest for 5–10 minutes before serving.

Notes

  • Rotisserie chicken is a convenient option for this recipe.
  • Frozen mixed vegetables can be added directly to the filling.
  • Simmer the sauce until thickened before assembling the casserole.
  • For a shortcut, use condensed cream of chicken soup mixed with milk or broth instead of making the flour-based sauce.
  • If the biscuits brown too quickly, cover them loosely with foil.
  • Refrigerate leftovers within two hours and use within 3–4 days.
  • For the best topping texture, prepare the filling ahead and add the biscuits just before baking.