Chicken Pot Pie Casserole – Easy and Creamy
This easy Chicken Pot Pie Casserole combines tender chicken, mixed vegetables, and a rich creamy sauce under a golden, buttery biscuit topping. It’s a cozy family dinner that delivers classic chicken pot pie flavor without the hassle of making a traditional pie crust.
Ingredients
- 3 cups cooked chicken shredded or chopped
- 2 cups mixed vegetables such as peas, carrots, and corn
- 1 can can cream of chicken soup
- 1 cup chicken broth preferably low-sodium
- 1 cup milk whole or 2%
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 package refrigerated biscuit dough
Instructions
- Prepare the ingredients: Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and prepare the cooked chicken, vegetables, onion, and garlic.
- Cook the onion and garlic: Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook until fragrant.
- Make the creamy sauce: Sprinkle the flour over the onion mixture and stir until combined. Slowly whisk in the chicken broth and milk until smooth. Stir in the cream of chicken soup, dried thyme, salt, and black pepper. Cook until the sauce is creamy and slightly thickened.
- Add the chicken and vegetables: Stir the cooked chicken and mixed vegetables into the creamy sauce. Continue cooking briefly until everything is heated through and evenly coated.
- Assemble the casserole: Transfer the chicken mixture to the prepared baking dish and spread it evenly. Arrange the refrigerated biscuits over the top, leaving a little space between them.
- Bake: Bake for 25–30 minutes, or until the filling is hot and bubbling and the biscuit topping is golden brown. Let the casserole rest for a few minutes before serving.
Notes
- Rotisserie chicken is a convenient shortcut and works especially well in this recipe.
- Frozen mixed vegetables can be added directly without thawing.
- Keep the sauce fairly thick before baking so the finished casserole isn't watery.
- Leave small spaces between the biscuits to help them bake evenly.
- Let the casserole rest for a few minutes after baking so the creamy filling can thicken slightly.
- For a crispier biscuit topping, bake until the biscuits are deeply golden on top.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- For longer storage, freeze cooled portions for up to 2–3 months.
Nutrition Facts
- Calories: 485 kcal
- Total Fat: 22 g
- Saturated Fat: 9 g
- Cholesterol: 92 mg
- Sodium: 1,020 mg
- Total Carbohydrates: 42 g
- Dietary Fiber: 4 g
- Total Sugars: 7 g
- Protein: 31 g