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Chicken Pot Pie Casserole

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Chicken Pot Pie Casserole is loaded with veggies, shredded chicken, and a creamy sauce then topped with a flaky buttery biscuit. This easy weeknight chicken dinner is simply delicious.

Chicken-Pot-Pie-Casserole

This easy chicken casserole does not use any condensed soups and shredded chicken from leftover rotisserie chicken whip up this quick and easy chicken dinner in minutes.

I love to make comfort foods that are easy and delicious, like my meatloaf with brown gravy, slow cooker mashed potatoes, Sheet Pan Shrimp Fajitas, or even Olive Garden Chicken Pasta.

Chicken-Pot-Pie-Casserole-in-pan

Ingredients for Chicken Pot Pie Casserole

Chicken-Pot-Pie-Casserole-ingredients
  • Butter
  • Small Onion, Diced
  • Corn, Frozen
  • Pea/Carrot Mix, Frozen
  • Garlic, Minced
  • Salt
  • Black Pepper
  • Poultry Seasoning
  • All-Purpose Flour
  • Chicken Stock
  • Heavy Cream
  • 3 Cups Chicken, Cooked and Shredded (I Used Chicken Thigh)
  • Refrigerated Biscuit Dough

Step by Step Directions for Chicken Pot Pie Casserole

Step 1:

  • Preheat the oven to 400℉ and prepare a 9×13 baking dish with non-stick cooking spray or a 12 inch cast iron skillet.
  • In a non-stick large skillet, melt the butter over medium heat.
  • To the pan, add the onion, corn, frozen vegetables pea/carrots and saute until the onion has softened, about 5-6 minutes.
Saute-Onions-and-veggies

Step 2:

  • Add to the pan, the minced garlic, salt, pepper, poultry seasoning, and flour. Stir and cook for another 2 minutes over medium heat.
Add-Flour-and-seasonings

Step 3:

  • Stir in the chicken broth and cook until thickened, stirring constantly. 
Add-Chicken-Broth-and-thicken.

Step 4:

  • Add to the pan, the heavy cream and shredded chicken. Mix and continue stirring until hot and bubbly.
Add-Chicken-and-Cream-to-pot.

Step 5:

  • Carefully pour the chicken mixture into the casserole dish or cast iron skillet. 
Pour-into-a-casserole-Pan

Step 6:

  • Top with the refrigerated biscuit dough and bake for 20 minutes or until the biscuits are golden brown and the edges are hot and bubbling. (if the biscuits are browning to fast, cover with foil)
Topp-mixture-with-biscuits

Step 7:

  • Let cool for 5 minutes, garnish with fresh parsley if desired. Enjoy!
Bake-until-golden-brown.
Chicken-Pot-Pie-Casserole-on-plate

Tips and Tricks

  • Use shredded rotisserie chicken to save time.
  • You can use half and half, whole milk, or even any non-dairy milk such as almond milk in place of the heavy cream.
  • If you use non-dairy milk I recommend it be unsweetened and unflavored.
chicken-casserole

Frequently Asked Questions

How to Store leftover chicken pot pie casserole

Store in the refrigerator for up to 3 days in an airtight container or covered tightly with plastic wrap.

Can I substitue biscuits?

Yes, you can also use a pastry puff, Crescent Rolls or even pie crust.

Can this be a vegetarian dish?

Yes, simply Omit the chicken and use a vegetable broth. Add more veggies.

What if I don’t like Peas?

You can use any veggies you like you don’t have to use peas and carrots.
Add in any other vegetables you want: Bell peppers, broccoli, celery, tomatoes, etc.

chicken-casserole-on-plate

More Chicken Casserole Recipes

Chicken-Pot-Pie-Casserole
Chicken-Pot-Pie-Casserole

Chicken Pot Pie Casserole

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Chicken Pot Pie Casserole is loaded with veggies, shredded chicken, and a creamy sauce then topped with a flaky buttery biscuit. This easy weeknight chicken dinner is simply delicious.

Ingredients

  • 3 Tbsp Butter
  • 1 Small Onion, Diced
  • 1 Cup Corn, Frozen
  • 1 Cup Pea/Carrot Mix, Frozen
  • 3 Cloves Garlic, Minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Poultry Seasoning
  • 3 Tbsp All-Purpose Flour
  • 2 Cups Chicken Stock
  • 2 Cups Heavy Cream
  • 3 Cups Chicken, Cooked and Shredded (I Used Chicken Thigh)
  • 8ct Refrigerated Biscuit Dough

Instructions

  1. Preheat the oven to 400℉ and prepare a 9x13 baking dish with non-stick cooking spray or a 12 inch cast iron skillet.
  2. In a non-stick skillet, melt the butter over medium heat. To the pan, add the onion, corn, pea/carrots and saute until the onion has softened, about 5-6 minutes. Saute-Onions-and-veggies
  3. Add to the pan, the minced garlic, salt, pepper, poultry seasoning, and flour. Stir and cook for another 2 minutes over medium heat.Add-Flour-and-seasonings
  4. Stir in the chicken stock and cook until thickened, stirring constantly. Add-Chicken-Broth-and-thicken.
  5. Add to the pan, the heavy cream and shredded chicken. Mix and continue stirring until hot and bubbly.Add-Chicken-and-Cream-to-pot.
  6. Carefully pour the chicken mixture into the baking dish or cast iron skillet. Top with the refrigerated biscuit dough and bake for 20 minutes or until the biscuits are golden brown and the edges are hot and bubbling. (if the biscuits are browning to fast, cover with foil)Pour-into-a-casserole-PanTopp-mixture-with-biscuits
  7. Let cool for 5 minutes, garnish with fresh parsley if desired. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 128mgSodium: 536mgCarbohydrates: 19gFiber: 2gSugar: 6gProtein: 18g

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