Chicken Pot Pie Casserole

Introduction

Imagine the classic comfort of a chicken pot pie, but without the fuss of making a crust from scratch. This casserole delivers that same creamy, savory filling you love, topped with golden, flaky biscuits for the perfect finishing touch. You get a complete, family-friendly meal from one dish, ready in under an hour.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Ingredients

• 4 Tablespoons unsalted butter
• 2 cups diced carrots (about 4 small-medium carrots)
• 2 cups diced celery (about 3-4 ribs)
• 1 cup diced yellow onion (1 small)
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 cup all purpose flour
• 2 cups whole milk
• 1 cup low sodium chicken stock
• 4 cups shredded chicken (about 3 cooked chicken breasts)
• 2 cups frozen peas
• 16.3 ounces refrigerated biscuits (we used one tube of Pillsbury Grands)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven over medium heat, melt the butter. Add the diced carrots, celery, onion, sea salt, dried thyme, garlic powder, and black pepper. Cook, stirring frequently, until the vegetables begin to soften, about 8-10 minutes.
3. Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
4. While stirring, slowly pour in the whole milk and chicken stock. Continue to cook, stirring frequently, until the mixture thickens and comes to a simmer, about 3-5 minutes.
5. Remove the skillet from the heat. Stir in the shredded chicken and frozen peas until everything is evenly combined.
6. Separate the refrigerated biscuits and arrange them on top of the chicken mixture in the skillet.
7. Place the skillet in the preheated oven and bake for 18-22 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
8. Remove from the oven and let cool for 5 minutes before serving.

Variations

• Individual Servings: Bake the filling in individual ramekins or oven-safe bowls and top each with one or two biscuits for personal pot pies.
• Double-Crust Style: Press half of the biscuits into the bottom of a 9×13 baking dish, pour the filling over them, and top with the remaining biscuits.
• Biscuit Swirl: Cut each biscuit into quarters and scatter the pieces evenly over the filling for a more rustic, pull-apart topping.
• Herb Boost: Brush the tops of the biscuits with melted butter and sprinkle with a little extra dried thyme or black pepper before baking.

Tips for Success

• Use a whisk when adding the milk and stock to the flour-coated vegetables to help prevent any lumps from forming.
• Let the filling thicken properly on the stovetop before adding the biscuits; this ensures your casserole won’t be runny.
• For extra color and doneness, check your biscuits a few minutes early. If they are golden but the filling isn’t bubbling yet, you can cover the top loosely with foil and continue baking.
• For quicker prep, use a store-bought rotisserie chicken or leftover cooked chicken.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until hot throughout, or reheat the whole casserole, covered with foil, in a 350°F oven for 15-20 minutes.

FAQ

Can I use fresh peas instead of frozen?

Yes, you can. Add fresh peas with the chicken in step 5, or blanch them briefly first to ensure they are tender.

Can I make this ahead of time?

You can prepare the filling through step 5, let it cool, cover, and refrigerate for up to a day. When ready to bake, reheat the filling on the stovetop until warm, then top with biscuits and bake as directed.

My filling seems too thick. What can I do?

Simply thin it out by stirring in a little extra chicken stock or milk until it reaches your desired consistency before topping with the biscuits.

What if I don’t have an oven-safe skillet?

Prepare the filling in any large pot, then transfer it to a greased 9×13 baking dish before topping with the biscuits and baking.

Can I use different vegetables?

The recipe is designed for the vegetables listed, but you could use different *prepared* vegetables (like pre-diced mirepoix) as long as the total volume remains roughly the same.

Why low-sodium chicken stock?

Using low-sodium stock allows you to control the salt level with the measured sea salt, preventing the dish from becoming too salty. If you use regular stock, you may want to reduce the added salt.