Chicken Pot Pie Casserole is an easy comfort food dinner made with tender shredded chicken, peas, carrots, corn, and a creamy homemade sauce topped with golden, buttery biscuits. It has all the cozy flavors of classic chicken pot pie without making a pie crust from scratch.
I love making this casserole when I’m craving chicken pot pie but want something easier. The filling is made from scratch without canned soup, while cooked chicken and refrigerated biscuits keep the recipe simple enough for a weeknight dinner. 🍗🥕🥧
Why I Love This Recipe
Ingredient Notes
- Butter: Butter is the base of the homemade creamy sauce and adds rich flavor as the vegetables cook.
- Onion: A small diced onion adds savory flavor to the filling. Cook it until softened before building the sauce.
- Corn: Frozen corn adds a little sweetness and color. There’s no need to thaw it first.
- Peas & Carrots: Frozen peas and carrots make prep quick while giving you the classic vegetables found in chicken pot pie.
- Garlic: Fresh minced garlic adds more flavor to the homemade sauce.
- Seasonings: Salt, black pepper, and poultry seasoning give the filling that familiar savory chicken pot pie flavor.
- All-Purpose Flour: Flour combines with the butter to thicken the filling and create the creamy sauce.
- Chicken Stock: Chicken stock adds flavor while helping create the base of the sauce.
- Heavy Cream: Heavy cream makes the filling rich and creamy. Your original recipe also notes that half-and-half or whole milk can be substituted for a lighter sauce.
- Chicken: You’ll need 3 cups of cooked, shredded chicken. I used chicken thighs, but chicken breast, leftover chicken, or rotisserie chicken all work well.
- Refrigerated Biscuits: An 8-count package of refrigerated biscuits gives the casserole its golden, fluffy topping without making a homemade pie crust. 🍗🥕🥧
Be sure to check out the full recipe and ingredient list below
How To Make Chicken Pot Pie Casserole
- 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 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.
- Add to the pan, the minced garlic, salt, pepper, poultry seasoning, and flour. Stir and cook for another 2 minutes over medium heat.
- Stir in the chicken stock and cook until thickened, stirring constantly.
- Add to the pan, the heavy cream and shredded chicken. Mix and continue stirring until hot and bubbly.
- 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 too fast, cover with foil.)
- Let cool for 5 minutes; garnish with fresh parsley if desired. Enjoy!
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cut the onion into small, even pieces so it softens quickly and blends into the creamy filling.
- Cook the flour with the butter and vegetables for about 1 minute before adding the liquid to remove the raw flour taste.
- Add the chicken stock gradually while stirring to help create a smooth sauce without lumps. Let the filling thicken before adding it to the casserole dish.
- It should be creamy, not watery.
- Don’t overcrowd the biscuits on top.
- Leaving a little space between them helps the sides cook through instead of staying doughy.
- If the biscuits are browning too quickly but aren’t cooked through, loosely cover the casserole with foil for the remaining baking time.
- Let the casserole rest for 5–10 minutes after baking.
- The filling will thicken slightly and be much easier to serve. 🍗🥕🥧
Frequently Asked Questions
Casseroles I love
Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is an easy comfort food dinner made with tender chicken, peas, carrots, corn, and a creamy homemade sauce topped with golden, fluffy biscuits. It has all the cozy flavors of classic chicken pot pie without making a pie crust from scratch.
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
- Preheat the oven to 400℉ and prepare a 9x13 baking dish with non-stick cooking spray or a 12 inch cast iron skillet.
- 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.
- Add to the pan, the minced garlic, salt, pepper, poultry seasoning, and flour. Stir and cook for another 2 minutes over medium heat.
- Stir in the chicken stock and cook until thickened, stirring constantly.
- Add to the pan, the heavy cream and shredded chicken. Mix and continue stirring until hot and bubbly.
- 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
- Let cool for 5 minutes, garnish with fresh parsley if desired. Enjoy!
Notes
Let the filling thicken before transferring it to the casserole dish so it isn't too runny. Leave a little space between the biscuits to help them bake evenly. If the biscuits begin browning before they're cooked through, loosely cover the casserole with foil. Let the finished casserole rest for 5–10 minutes before serving so the creamy filling has time to thicken.
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