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Easy Homemade Chicken Pot Pie Casserole Recipe

Easy Homemade Chicken Pot Pie Casserole Recipe
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★★★★★

4.9 from 13 reviews

This Easy Homemade Chicken Pot Pie Casserole is a comforting, hearty dish perfect for weeknight dinners. Featuring tender cooked chicken, mixed vegetables, and a creamy roux-based sauce topped with flaky biscuit dough, it’s a simplified take on the classic chicken pot pie that’s quick to assemble and bakes into a golden, bubbly casserole.

Ingredients

Scale

Filling

  • 3 cups cooked chicken, diced or shredded (rotisserie chicken preferred)
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn (optional)

Roux & Sauce

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 3/4 cups chicken broth
  • 2/3 cup milk

Topping

  • 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures your casserole bakes evenly and the biscuits rise perfectly.
  2. Make the Roux: In a large skillet over medium heat, melt the butter. Once melted, add the flour, salt, black pepper, garlic powder, and onion powder. Stir continuously until it forms a smooth paste, cooking for 1-2 minutes until bubbly and slightly golden.
  3. Add Liquid: Slowly whisk in the chicken broth and milk. Continue stirring as the mixture thickens, about 3-5 minutes. When it reaches a gentle boil and gravy-like consistency, it is ready.
  4. Combine Ingredients: Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix thoroughly and remove from heat.
  5. Prepare for Baking: Transfer the chicken mixture evenly into a greased 9×13-inch baking dish.
  6. Top with Biscuits: Open the biscuit dough can, separate into individual biscuits, flatten slightly, and arrange on top of the chicken mixture, leaving space between biscuits for expansion.
  7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until biscuits turn golden brown and are fully cooked.
  8. Cool and Serve: Remove from oven and let the casserole rest for about 5 minutes before serving to allow the filling to set for easy scooping.

Notes

  • You can substitute fresh vegetables for the frozen peas, carrots, and corn if preferred.
  • Using rotisserie chicken saves time and adds flavor, but you can use any cooked chicken.
  • Adjust seasoning to taste, especially if your chicken broth is salted.
  • For a thicker filling, reduce the milk slightly or cook the roux a bit longer before adding liquid.
  • If you prefer a lower fat option, use reduced-fat milk and less butter.
  • Make sure to leave space between biscuits to allow for proper rising and baking.

Nutrition

Keywords: chicken pot pie casserole, easy chicken casserole, biscuit topped casserole, comfort food, quick chicken pot pie

Find it online: https://yumwithmia.com/easy-homemade-chicken-pot-pie-casserole-recipe/