Chicken Pot Pie Casserole

There’s nothing quite like a bubbling Chicken Pot Pie Casserole straight from the oven — creamy, savory, and topped with golden, flaky biscuits. This cozy dish captures all the comforting flavors of the classic chicken pot pie but in an easier, weeknight-friendly format. Every bite delivers tender chicken, crisp vegetables, and a luscious sauce that feels like a warm hug on a chilly evening. Whether you’re feeding the family or bringing comfort to a crowd, this casserole is guaranteed to satisfy.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick and Comforting: All the homestyle flavors of traditional pot pie — without fussing over pie crust.
• Simple, Familiar Ingredients: Everything comes from your fridge or pantry — no fancy steps or equipment.
• Perfect for Any Occasion: A cozy family dinner, a potluck hit, or an easy meal-prep idea.
• Creamy, Flavor-Packed Sauce: Dijon mustard and fresh thyme take the flavor to the next level.
• Crowd-Pleasing Comfort Food: Crispy biscuits meet creamy filling — everyone goes back for seconds!

Ingredients Needed

For the Creamy Filling:

• 4 Tbsp unsalted butter
• 3 medium carrots, diced (about 1½ cups)
• 3 stalks celery, diced (about 1½ cups)
• 1 large yellow onion, finely diced (about 1½ cups)
• 1 tsp fresh thyme, chopped (or ½ tsp dried thyme)
• 1 tsp kosher salt, divided
• ½ tsp freshly ground black pepper
• 4 Tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 cup low-sodium chicken broth
• 1 Tbsp Dijon mustard (adds subtle tang and depth)
• ½ tsp garlic powder

For the Rest:

• 4 cups cooked shredded chicken (rotisserie works great!)
• 1 cup frozen peas (no need to thaw)
• 1 (16.3-ounce) can refrigerated biscuit dough
• Extra salt and pepper, for finishing

How to Make Chicken Pot Pie Casserole

Step 1: Build the Flavor Base

Preheat your oven to 375°F (190°C) and set the rack in the center position.
In a large skillet, melt the butter over medium-high heat. Add the carrots, celery, onion, thyme, and ½ teaspoon salt. Sauté for 5–7 minutes, stirring often, until the vegetables soften and the onions turn translucent — this step builds rich flavor.

Step 2: Create the Creamy Sauce

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, letting the flour absorb the butter — this helps thicken the sauce later. Slowly whisk in the milk, broth, Dijon mustard, garlic powder, and the remaining ½ teaspoon salt.
Bring to a gentle boil, then reduce heat to medium. Simmer, stirring often, until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes).

Step 3: Combine and Layer

Fold in the shredded chicken and frozen peas. Taste and adjust seasoning if needed.
Transfer the mixture to a 13×9-inch baking dish, spreading evenly. Arrange the biscuit dough pieces across the top, leaving slight gaps for steam to escape. Sprinkle lightly with salt and pepper.

Step 4: Bake to Golden Perfection

Bake for 22–25 minutes, or until the filling is bubbling and the biscuits are golden brown and puffed.
Let the casserole cool for 5 minutes before serving — the sauce will thicken slightly as it rests.

Serving and Storage Tips

• Serving: Pair your Chicken Pot Pie Casserole with a crisp green salad or roasted vegetables for a complete comfort meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave in short bursts until warm. For best texture, crisp the biscuits under the broiler for 1–2 minutes before serving again.

Helpful Notes

• Shortcut Tip: Rotisserie chicken makes this recipe effortless — just shred and fold it in.
• Add More Veggies: Mushrooms, corn, or diced potatoes blend beautifully into the creamy sauce.
• Make It Extra Golden: Brush the biscuit tops with melted butter before baking.
• For a Crustier Finish: Use puff pastry instead of biscuits — bake until deeply golden.

Conclusion

This Chicken Pot Pie Casserole combines everything we love about the classic dish — creamy filling, hearty chicken, and buttery topping — all in an easy, comforting bake. It’s perfect for busy nights when you crave homemade warmth without the extra effort.
If you try this recipe, leave a star rating and comment below to share how it turned out! And don’t forget to pin it on Pinterest or share it with friends on Facebook — comfort food this good deserves to be shared.
What’s your favorite twist on chicken pot pie? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use puff pastry instead of biscuits?

Absolutely! Puff pastry gives a flakier, more traditional pot pie texture. Cut it to fit your baking dish and bake until golden brown.

Can I make this gluten-free?

Yes — swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free biscuits or a mashed potato topping.

Can I use leftover turkey instead of chicken?

Definitely! This casserole is perfect for using up holiday turkey — it pairs beautifully with the creamy sauce and veggies.

Why did my sauce turn runny?

It likely needed a bit more simmer time. Cook until it thickens enough to coat your spoon before adding the chicken and peas.

Is Chicken Pot Pie Casserole freezer-friendly?

Yes! Assemble the filling and freeze it (without the biscuits) for up to 3 months. Thaw overnight in the fridge, top with biscuits, and bake as directed