This Creamy Chicken Pot Pie Casserole is like a warm hug on a plate! It’s packed with tender chicken, colorful veggies, and a rich sauce all topped with flaky biscuit dough.
It’s super easy to make and perfect for dinner. I love how it cooks all in one dish—less mess for me! Plus, leftovers are a treat for lunch the next day! 🥧
Key Ingredients & Substitutions
Cooked Chicken: Shredded or diced rotisserie chicken is a time-saver. If you’re cooking chicken yourself, use thighs for juiciness or breasts for leaner meat. Tofu or chickpeas can be solid plant-based alternatives.
Frozen Mixed Vegetables: This is super convenient! You can use fresh vegetables, like chopped carrots, peas, or green beans. Just add a bit more cooking time. For a unique twist, try adding asparagus!
Unsalted Butter: Butter gives richness. If you’re dairy-free, go for vegan butter or olive oil. I’d recommend sticking with unsalted to control the seasoning better.
Biscuit Dough: Refrigerated biscuit dough is easy, but you can make homemade biscuits if you prefer. You can also use crescent roll dough for a different texture!
How Do I Make a Creamy Sauce for My Casserole?
Creating a creamy sauce is key to this dish! Start by making a roux, which thickens your sauce beautifully. Remember to whisk constantly to avoid lumps. Here’s the step-by-step:
- Melt your butter in a pan over medium heat.
- Add flour, salt, pepper, and spices. Cook while stirring for 1-2 minutes until bubbly.
- Gradually add chicken broth and milk. Whisk until the sauce thickens, around 3-5 minutes.
- Feel free to add extra seasoning or herbs to customize the flavor!
Creamy Chicken Pot Pie Casserole
Ingredients You’ll Need:
For the Filling:
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/3 cup unsalted 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
- 1/4 teaspoon dried thyme (optional)
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
For the Topping:
- 1 can (16 oz) refrigerated biscuit dough (like Pillsbury)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and around 25 minutes to bake. In total, you’re looking at about 40 minutes from start to finish, and it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 400°F (200°C). While it’s warming up, grease a 9×13-inch casserole dish so nothing sticks!
2. Make the Roux:
In a large skillet or saucepan, melt the butter over medium heat. Once melted, stir in the flour, salt, pepper, garlic powder, onion powder, and optional thyme to create a roux. Keep stirring for about 1-2 minutes until it’s bubbly and golden. This step provides a rich base for your sauce!
3. Create the Creamy Sauce:
Gradually whisk in the chicken broth and milk. Keep stirring until the mixture thickens; this should take about 3-5 minutes. You’ll want it nice and creamy!
4. Combine Chicken and Vegetables:
Add the cooked chicken and frozen mixed vegetables into the creamy sauce, stirring everything together until well combined.
5. Assemble the Casserole:
Pour the chicken and vegetable mixture into your prepared casserole dish, spreading it out evenly.
6. Prepare the Biscuit Topping:
Open the can of biscuit dough and separate it into individual biscuits. For a more rustic look, cut each biscuit into halves or quarters and arrange them evenly over the chicken mixture.
7. Bake the Casserole:
Pop the casserole in the oven and bake for 20-25 minutes. You’ll know it’s done when the biscuits are golden brown and fluffy!
8. Serve and Enjoy:
Once out of the oven, let the casserole cool for a few minutes. Before serving, add a sprinkle of fresh parsley on top if you’d like. Dig in and enjoy your creamy, comforting chicken pot pie casserole!
Frequently Asked Questions
Can I Use Frozen Chicken in This Recipe?
Certainly! If you’re starting with frozen chicken, make sure to thaw it first. Best practices are to thaw in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker option. Once thawed, cook the chicken and shred or dice it as needed.
Can I Make This Dish Ahead of Time?
Yes, you can prep the filling and store it in the fridge for up to 2 days before assembling it with the biscuits. Simply cover it tightly to keep it fresh. When you’re ready to bake, give it a stir, top with biscuit pieces, and pop it in the oven!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can warm it in the microwave or reheat in the oven until heated through. Add a splash of milk to the filling if it looks a bit dry after reheating.
Can I Customize the Vegetables?
Absolutely! Feel free to use any mix of vegetables you like. Fresh vegetables such as diced potatoes, mushrooms, or spinach can be excellent additions. Just be sure to chop them into small pieces and adjust cooking time if using fresh instead of frozen.
