Go Back
Warm Chicken Pot Pie Casserole with golden topping

Chicken Pot Pie Casserole

A cozy classic reimagined for modern home cooking, this casserole delivers all the beloved flavors of chicken pot pie with significantly reduced preparation time and complexity.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 tbsp unsalted butter
  • 1 large onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 cup frozen peas
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk or half-and-half
  • 2 cups cooked chicken shredded or diced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • Salt and black pepper to taste
For the Topping
  • 1 16.3 oz can refrigerated biscuit dough (8 biscuits)
  • 1 tbsp melted butter optional, for brushing

Method
 

Prepare the Filling
  1. Preheat oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes.
  2. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  3. Stir in cooked chicken, frozen peas, thyme, sage, salt, and pepper. Cook for 2-3 minutes until heated through. Transfer filling to a 9x13 inch baking dish if not using an oven-safe skillet.
Add Topping and Bake
  1. Arrange biscuits on top of the hot filling. Brush with melted butter, if desired.
  2. Bake for 20-25 minutes, or until biscuits are golden brown and the filling is bubbly. Let stand for 5-10 minutes before serving.

Notes

For extra flavor, you can add a pinch of nutmeg to the sauce. If you prefer a flakier topping, use puff pastry instead of biscuits. Ensure your chicken is cooked and shredded before starting the recipe.