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Easy Chicken Pot Pie Casserole with Biscuit Topping

Close-up of a bubbling pot pie casserole topped with golden brown, baked biscuits.
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This chicken pot pie casserole delivers all the creamy, savory comfort of the classic dish without the fuss of individual pie crusts. It is a hearty one-dish dinner perfect for busy weeknights.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 (10.2 ounce) can cream of chicken soup (low sodium preferred)
  • 1 (10 ounce) can refrigerated biscuit dough

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly. This cooks out the raw flour taste.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens.
  5. Stir in the heavy cream, cream of chicken soup, thyme, salt, and pepper. Cook until heated through.
  6. Remove the sauce from the heat. Fold in the shredded chicken, peas, and any other cooked vegetables you are using.
  7. Pour the chicken and vegetable mixture evenly into the prepared baking dish. This is your creamy chicken bake base.
  8. Arrange the refrigerated biscuit dough pieces over the top of the filling. You can place them close together or slightly spaced out, depending on how much topping you prefer.
  9. Bake for 18 to 22 minutes, or until the biscuits are golden brown and the filling is bubbly.
  10. Let the pot pie casserole rest for 5 minutes before serving. This allows the sauce to set slightly.

Notes

  • For a richer flavor, substitute half of the chicken broth with dry white wine before adding the cream.
  • If you prefer a different topping, use one sheet of thawed puff pastry instead of biscuits, cutting it to fit the dish size.
  • You can use leftover rotisserie chicken to speed up the prep time for this easy casserole recipe.

Nutrition

Find it online: https://kitchenslang.com/pot-pie-casserole/