Welcome to the culinary comfort zone with this delightful Chicken Pot Pie Casserole Recipe! A warm embrace from golden biscuits atop a creamy chicken and vegetable mix makes this dish a family favorite. It’s simple, hearty, and perfect for any night of the week.
Why You’ll Love This Recipe
- Effortless Comfort: With just 15 minutes of prep, this casserole is a breeze to make.
- Family-Friendly: Kids and adults alike will adore the creamy chicken filling and fluffy biscuits.
- Versatile Ingredients: Easily customizable with seasonal veggies or your favorite biscuit topping.
- Perfect for Leftovers: This dish reheats beautifully, making it ideal for busy weeknights.
Ingredients You’ll Need
This Chicken Pot Pie Casserole Recipe uses easy-to-find ingredients, each bringing its own splash of flavor and texture to the dish. Let’s break down what you’ll be using.
- Medium Yellow Onion: Provides a sweet and savory base flavor.
- Carrots and Celery: Add vibrant color and crunch, creating a hearty vegetable mix.
- Garlic and Thyme: Infuse the filling with aromatic warmth.
- Unsalted Butter: Adds richness and helps create the smooth sauce.
- Low-Sodium Chicken Broth: Enhances the chicken’s flavor while keeping the dish moist.
- Cooked Boneless Chicken: Use leftover or rotisserie chicken to save time.
- Frozen Peas: Bring a pop of color and subtle sweetness without any extra prep.
- Refrigerated Biscuits: The fluffy, golden topping that pulls everything together.
Variations
Feel free to experiment and customize this Chicken Pot Pie Casserole Recipe to suit your taste preferences or dietary needs. Here’s how you can switch things up a little:
- Vegetarian Version: Swap the chicken for mushrooms or tofu for a meat-free alternative.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a kick of heat.
- Herb Twist: Experiment with different herbs like rosemary or sage for unique flavor profiles.
How to Make Chicken Pot Pie Casserole Recipe
Step 1: Prepare Your Ingredients
Begin by chopping the onion, carrots, and celery, and set them aside with the minced garlic and thyme. Having everything ready allows for a smooth cooking process and ensures the flavors come together perfectly.
Step 2: Sauté and Mix
Melt some butter in a skillet and sauté the vegetables and spices until they soften and develop those savory aromas. Stir in the flour and garlic to coat the veggies, then pour in the chicken broth and milk. Let this mixture simmer until it’s nice and thick.
Step 3: Assemble the Casserole
Integrate your cooked chicken and peas into the mixture, then transfer everything into a baking dish. Arrange the biscuits atop the filling, ensuring they cover the entire surface for that signature pot pie crust.
Pro Tips for Making Chicken Pot Pie Casserole Recipe
- Consistency Check: Ensure the sauce is thick enough to coat a spoon before assembling to prevent a runny filling.
- Flavor Layering: Taste and season the filling before adding the biscuits to achieve the perfect balance of flavors.
- Biscuits Perfection: Keep an eye on the biscuits and cover them with foil if they start to brown too quickly while baking.
- Butter Finish: Brush the biscuits with melted butter right out of the oven for an irresistible glossy finish.
How to Serve Chicken Pot Pie Casserole Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or a dash of flaky sea salt on top of the biscuits to enhance both the visual appeal and the taste of the casserole.
Side Dishes
Pair your casserole with a side of crisp green salad or steamed broccoli for a balanced meal that complements the rich, creamy casserole.
Creative Ways to Present
For an eye-catching presentation, serve this casserole in individual ramekins for a personalized touch. It’s not only adorable but also perfect for portioning.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to three days. It makes a convenient lunch option for the next day.
Freezing
To freeze, cover the uncooked casserole tightly with foil and store it for up to two months. Thaw in the fridge overnight before baking.
Reheating
Reheat leftovers in a 350°F oven until warmed through. Cover with foil to prevent biscuits from over-browning during the reheating process.
FAQs
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Can I use rotisserie chicken?
Absolutely! Rotisserie chicken adds convenience and flavor, making it a time-saving choice for this recipe.
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What’s the best way to thicken the sauce?
Ensure to cook the flour with the butter and vegetables long enough to remove the raw taste and give it time to thicken when the broth and milk are added.
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Can I make this recipe dairy-free?
Yes, substitute the milk with a non-dairy option like almond or oat milk and use a plant-based butter alternative.
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How can I ensure the biscuits are fully cooked?
Check the biscuits’ internal temperature with a thermometer or insert a toothpick. Aim for it to come out clean without any wet dough.
Final Thoughts
This Chicken Pot Pie Casserole Recipe is not only about satisfying your cravings but also creating comforting moments with your loved ones. It’s a go-to dish that combines the joys of easy preparation with unforgettable flavors. Give it a whirl and make dinnertime an event everyone looks forward to!
Print
Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Casserole combines tender chicken, hearty vegetables, and a creamy broth, topped with flaky biscuits for a comforting and cravable meal. It’s a one-dish dish perfect for cozy dinners, easy to prepare, and bursting with flavor.
Ingredients
Vegetables
- 1 medium yellow onion
- 3 medium carrots
- 3 medium stalks celery
- 2 cloves garlic
- 1/2 medium bunch fresh thyme (about 10 sprigs), or 1 teaspoon dried thyme
Butter & Seasonings
- 6 tablespoons unsalted butter, divided
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
Flour & Broth
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
Milk & Chicken
- 1 cup whole or 2% milk
- 1 pound cooked boneless chicken (about 4 cups)
Other
- 1 cup frozen peas (do not thaw)
- 1 (about 16-ounce) can refrigerated jumbo- or grand-size biscuits
Instructions
- Preheat Oven: Arrange a rack in the middle of the oven and heat it to 375°F to ensure even baking of the biscuits and filling.
- Prepare Vegetables: Dice the onion into about 1 1/2 cups, peel and halve the carrots and celery, then cut into 1/2-inch pieces. Mince garlic and finely chop thyme leaves or measure dried thyme.
- Sauté Vegetables: Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add onion, carrots, celery, thyme, salt, and pepper. Sauté for 5-7 minutes until vegetables soften and brown slightly.
- Make Roux & Simmer: Add flour and garlic to the skillet, stirring to coat and cook for about 30 seconds to 1 minute. Gradually pour in chicken broth and milk, scraping the skillet bottom to deglaze. Bring to a boil.
- Thicken Filling: Reduce heat to a simmer and cook for 4-5 minutes until the mixture thickens enough to coat the back of a spoon.
- Add Chicken and Peas: Stir in shredded or diced cooked chicken and frozen peas. Season to taste with salt and pepper. Transfer the filling to a 9×13-inch baking dish, spreading evenly.
- Arrange Biscuits: Separate the biscuit dough and arrange in a single layer over the filling, covering evenly.
- Bake: Bake for 20-30 minutes until biscuits are golden brown and the filling is bubbling. After 15 minutes, check progress and rotate dish if needed; cover with foil if browning too fast.
- Finish with Butter: Melt the remaining butter and brush over the biscuit tops for a rich, shiny finish. Serve hot and enjoy your comforting chicken pot pie casserole!
Notes
- Ensure chicken is cooked and shredded beforehand for best texture.
- For a creamier filling, add a splash of heavy cream or sour cream before baking.
- Use fresh thyme for a fragrant flavor, or dried thyme if fresh isn’t available.
- You can prepare the filling in advance and assemble just before baking.
- Cover the casserole with foil halfway through baking if the biscuits brown too quickly.
Nutrition
- Serving Size: 1 slice (about 1/6 of casserole)
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 115 mg
