Chicken pot pie is a classic comfort food that warms your heart and fills your belly. This Easy Homemade Chicken Pot Pie Casserole takes all the delicious flavors of the traditional dish and turns it into a simple, family-friendly meal. With a creamy filling of chicken and veggies topped with warm, fluffy biscuits, this casserole is sure to be a hit at your dinner table.
Why Make This Recipe
There are many reasons to make this chicken pot pie casserole. First, it’s incredibly easy to prepare. Using rotisserie chicken and canned biscuit dough saves time and effort. It’s also a great way to use leftovers. Plus, the recipe allows you to pack it with vegetables, making it a wholesome meal. Lastly, it’s a crowd-pleaser. Everyone loves a good pot pie, and this casserole version makes serving a breeze!
How to Make Easy Homemade Chicken Pot Pie Casserole
Ingredients:
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Directions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This step is important to ensure your casserole bakes evenly and the biscuits rise perfectly!
- Make the Roux: In a large skillet over medium heat, melt the butter. Once melted, sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir the mixture until it forms a smooth paste (this is called a roux) and cook for about 1-2 minutes until it’s bubbly and slightly golden.
- Add Liquid: Slowly whisk in the chicken broth and milk. Continue stirring as the mixture thickens, about 3-5 minutes. When it comes to a gentle boil and has a nice gravy-like consistency, it’s ready for the next step!
- Combine Ingredients: Now, stir in your cooked chicken, frozen peas and carrots, and corn if you’re using it. Mix everything well and then remove the skillet from the heat.
- Prepare for Baking: Transfer this chicken mixture into a greased 9×13-inch baking dish. Make sure it’s evenly spread out for even cooking.
- Top with Biscuits: Open the can of biscuit dough and separate it into individual biscuits. Flatten each biscuit slightly with your hands and arrange them on top of the chicken mixture. Leave some space between the biscuits for them to expand as they bake!
- Bake the Casserole: Place your baking dish in the preheated oven. Bake for 25-30 minutes or until the biscuits are golden brown and fully cooked. The aroma will be amazing!
- Cool and Serve: Once baked, let the casserole rest for about 5 minutes before serving. This allows the filling to set a bit, making it easier to scoop out. Enjoy every comforting bite!
How to Serve Easy Homemade Chicken Pot Pie Casserole
This casserole is perfect served straight from the oven. For a wholesome meal, pair it with a simple side salad or some crusty bread. You can also serve it with additional vegetables for a well-rounded dinner.
How to Store Easy Homemade Chicken Pot Pie Casserole
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can reheat portions in the microwave or in the oven until warmed through.
Tips to Make Easy Homemade Chicken Pot Pie Casserole
- Use leftover chicken or rotisserie chicken for quick preparation.
- Feel free to mix up the vegetables based on your family’s preferences.
- Add some herbs like thyme or rosemary for extra flavor.
- If you like a bit of spice, try adding a pinch of cayenne pepper.
Variation
For a healthier option, you can opt for whole grain biscuit dough. You can also replace the biscuit topping with a layer of mashed potatoes for a different twist.
FAQs
1. Can I make this casserole ahead of time?
Yes! You can prepare the filling in advance and store it in the refrigerator. Just assemble the biscuits on top right before baking.
2. Can I freeze this casserole?
Yes! You can freeze the unbaked casserole. Wrap it tightly and store in the freezer for up to 2 months. Just thaw overnight in the fridge before baking.
3. What can I use instead of chicken broth?
If you don’t have chicken broth, you can use vegetable broth or even water. Just add extra seasoning to enhance the flavor.
Chicken Pot Pie Casserole
Ingredients
Main Ingredients
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works well)
- 1 cup frozen peas and carrots mix
- ½ cup frozen corn (optional)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt the butter.
- Sprinkle in the flour, salt, black pepper, garlic powder, and onion powder. Stir until it forms a smooth paste (roux) and cook for about 1-2 minutes.
- Slowly whisk in the chicken broth and milk. Stir until the mixture thickens, about 3-5 minutes.
- Stir in the cooked chicken, frozen peas and carrots, and corn if using. Mix well and remove from heat.
- Transfer the chicken mixture into a greased 9×13-inch baking dish.
- Open the biscuit dough can, separate the biscuits, flatten slightly, and arrange them on top of the chicken mixture.
- Bake for 25-30 minutes until the biscuits are golden brown.
- Let the casserole rest for about 5 minutes before serving.
