Chicken Pot Pie Casserole Recipe

Cozy chicken pot pie casserole features a flavorful homemade gravy with tender chicken and tons of vegetables topped with store-bought flaky biscuits. It's an easy meal with simple ingredients that's the ultimate cold weather comfort food!

Course Main Course

Cuisine American

Keyword Chicken Pot Pie Casserole, Chicken Pot Pie Casserole Recipe, Chicken Pot Pie Casserole with Biscuits, Easy Chicken Pot Pie Recipe with Biscuits, Easy Chicken Pot Pie with Biscuits

Prep Time 25

Cook Time 35

Servings servings

Calories 541kcal

Author Faith Gorsky

Equipment

5.5-quart Dutch oven

Ingredients

1/2 cup unsalted butter
1 large yellow onion diced
1 1/2 cups peeled and sliced carrot
1 cup sliced celery
8 cloves garlic crushed
1 tablespoon minced fresh thyme leaves plus more for garnish
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups whole milk at room temperature
1 cup yellow potato peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen green peas thawed and drained
3 cups cooked chopped chicken such as rotisserie chicken
16.3 ounce tube Pillsbury Grands Flaky Layers Original Biscuits
1 large egg lightly beaten with 1 tablespoon water (for egg wash)

US Customary - Metric

Instructions

Preheat the oven to 375F.
Add the butter to a 5 or 6-quart Dutch oven over medium heat. Once it’s mostly melted, add the onion, carrot, and celery, and cook for 5 minutes, stirring occasionally. Stir in the garlic and thyme, and cook 1 minute, stirring constantly. Stir in the flour and cook 1 minute, continuing to stir constantly.
Add the chicken stock, milk, potato, salt, and black pepper, and bring to a boil. Turn the heat down and simmer 8 minutes, stirring frequently.
Remove from the heat and stir in the peas and chopped chicken.
Arrange the biscuits on top of the filling, spacing them evenly apart. Lightly brush the biscuit tops with egg wash.
Bake (uncovered) until the biscuits are golden and the filling is bubbling throughout, about 20 minutes.
Serve warm, garnished with fresh thyme.

Notes

Meal Prep: One of the best things about this recipe is that it makes 8 servings. If you have a family of four, you will get two meals out of it - leftovers are even better! Or if you're cooking for just you and your sweetie, make this for meal prep because it freezes well.
Storage: You can store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: When you want to reheat it, thaw the casserole if it was frozen. To make sure the biscuits crisp again, reheat it the oven. Put the amount you want to reheat in an oven-safe dish, cover it with foil, and put it in an oven preheated to 350F until warm. If you don't mind the biscuits not being crispy, you can reheat it in the microwave.
Other Topping Ideas: You aren't limited to store-bought biscuits on top! You can use homemade buttermilk biscuits, easy drop biscuit dough, fluffy chicken and dumpling biscuits, puff pastry, or pie crust (you'll need enough shortcrust dough for 1 9-inch pie, which is half of this recipe).
The Super Easy Version: If you're pressed for time you can simplify this casserole even more. Stir together 2 (10-ounce) cans of cream of chicken soup (or cream of mushroom soup), 3/4 cup of milk or chicken stock, a 20-ounce bag of thawed and drained frozen mixed vegetables, 3 cups of cooked chopped chicken, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Follow the same cooking method.
The Cooking Vessel: Don't worry if you don't have a 5 or 6-quart Dutch oven. This recipe will also work with a 4-quart Dutch oven with 7 biscuits on top. You can bake the eighth biscuit separately on a baking tray, or save it to make for breakfast.

Nutrition