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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole delivers all the creamy, cozy comfort of a classic pot pie — but easier! Tender chicken, colorful vegetables, and a rich, savory sauce are topped with golden, flaky biscuits for the ultimate family-friendly dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Comfort Food, Dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

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
  • 0.5 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
  • 0.5 tsp garlic powder
For the Rest
  • 4 cups cooked shredded chicken rotisserie chicken works great
  • 1 cup frozen peas no need to thaw
  • 1 can (16.3 oz) refrigerated biscuit dough
  • extra salt and pepper for finishing

Method
 

  1. Step 1: Build the Flavor Base
    Preheat oven to 375°F (190°C). Melt butter in a large skillet over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt. Sauté for 5–7 minutes until softened and aromatic.
  2. Step 2: Create the Creamy Sauce
    Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, then slowly whisk in milk, broth, Dijon mustard, garlic powder, and remaining salt. Bring to a simmer and cook 3–5 minutes until thickened.
  3. Step 3: Combine and Layer
    Fold in shredded chicken and peas. Taste and adjust seasoning. Transfer to a 13x9-inch baking dish and spread evenly. Arrange biscuit dough pieces on top with gaps for steam. Sprinkle lightly with salt and pepper.
  4. Step 4: Bake to Golden Perfection
    Bake for 22–25 minutes until biscuits are golden and the filling is bubbling. Let cool 5 minutes before serving.

Notes

Use rotisserie chicken for convenience. Add mushrooms, corn, or diced potatoes for extra heartiness. For a golden finish, brush biscuit tops with melted butter before baking. For a gluten-free version, use gluten-free flour and biscuit alternatives. Leftovers keep for 3 days in the fridge or freeze the filling (without biscuits) for up to 3 months.