Chicken pot pie casserole delivers the creamy filling and golden, buttery topping of a pot pie in a simple 9×13 dish, with no pie crust to roll out. A quick roux and a little milk turn broth into a velvety sauce for tender chicken and vegetables, and refrigerated biscuits bake into a fluffy lid.
It is an easy family dinner that works with leftover or rotisserie chicken, and the filling is flexible enough to use whatever vegetables you have. From first stir to the table takes about an hour, and the dish feeds six.
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Why This Chicken Pot Pie Casserole Recipe Works
A roux made with butter and flour thickens the sauce, so the filling is rich and stable without condensed soup. Cooking the flour for a minute or two first removes the raw taste.
Biscuits make the topping easy and fluffy, and flattening them slightly helps the centers bake through while the tops turn deep golden. It is a one dish meal that uses just a skillet and a baking dish.
The seasoning is simple, with garlic powder, onion powder, and pepper, and the salt is kept low because the biscuits and broth already add plenty. Peas, carrots, and corn add sweetness, color, and texture.
Ingredients for Chicken Pot Pie Casserole
- 3 cups cooked chicken, diced or shredded (about 1 lb)
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn (optional)
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 3/4 cups low sodium chicken broth
- 2/3 cup milk
- 1 can (16 oz) refrigerated jumbo biscuit dough (8 biscuits)
Cooked chicken. Leftover roast chicken, rotisserie chicken, or poached breasts all work. Remove the skin and shred or dice the meat into bite size pieces.
Roux. Equal parts butter and flour cooked together create a smooth, stable base. Whisk constantly while adding the liquid to avoid lumps.
Vegetables. Frozen peas and carrots and corn go in straight from the freezer. They finish cooking in the oven and stay bright.
Biscuits. Refrigerated jumbo biscuits are the easiest topping. Flatten them slightly so the centers bake through.
How to Make Chicken Pot Pie Casserole
1. Preheat. Heat the oven to 375 degrees F and grease a 9×13 baking dish.
2. Make the roux. Melt the butter in a large skillet over medium heat. Whisk in the flour, salt, pepper, garlic powder, and onion powder and cook 1 to 2 minutes, until smooth and bubbling.
3. Add the liquid. Slowly whisk in the broth and milk, then cook 3 to 5 minutes, stirring, until thick enough to coat a spoon.
4. Stir in the filling. Add the chicken, peas and carrots, and corn. Mix well and remove from the heat.
5. Fill the dish. Spread the filling evenly in the baking dish.
6. Top with biscuits. Separate the biscuits, flatten each one slightly, and arrange them in rows over the filling.
7. Bake. Bake 25 to 30 minutes, until the biscuits are deep golden and cooked through and the filling is bubbling at the edges.
8. Rest. Rest 5 minutes so the sauce thickens, then spoon into bowls with a biscuit on top.
How to Serve Chicken Pot Pie Casserole
Serve the casserole with a fresh green bean casserole or crisp broccoli with Parmesan to add something green. A bowl of chicken noodle soup makes a comforting starter on a cold night, and roasted asparagus keeps the plate balanced. Spoon extra sauce over each biscuit.
How to Store and Reheat Chicken Pot Pie Casserole
Cool the casserole, cover it, and refrigerate within two hours. Leftovers keep for 3 to 4 days. Reheat portions in a hot oven at 350 degrees F, covered loosely with foil, for about 20 minutes, until the center reaches 165 degrees F. For longer storage, freeze the filling without the biscuits for up to 3 months, thaw overnight in the refrigerator, and bake fresh biscuits on top.
Tips and Variations for Chicken Pot Pie Casserole
Cook the flour. Give the roux 1 to 2 minutes so the flour taste cooks out before you add liquid.
Add liquid slowly. Pour the broth in a little at a time while whisking so the sauce stays smooth.
Watch the biscuits. If the tops brown before the centers cook, tent the dish loosely with foil.
Adjust the thickness. If the sauce is too thick, stir in a splash of milk. If it is thin, simmer it 2 more minutes before adding the chicken.
Swap vegetables. Green beans, sliced mushrooms, or diced celery can replace the corn or peas and carrots.
Watch the salt. Rotisserie chicken is often salted, so taste the sauce before adding any extra salt.
Check the temperature. The FDA safe minimum temperature chart lists 165 degrees F for poultry, which is a good target for the center of the dish.
Prep ahead. Make the filling up to 2 days ahead and refrigerate it. Warm it gently before topping with biscuits and baking.
Frequently Asked Questions About Chicken Pot Pie Casserole
Can I make chicken pot pie casserole ahead of time?
Yes. Make the filling up to 2 days ahead and refrigerate it. Warm it gently, pour it into the dish, add the biscuits, and bake, adding a few minutes if the filling is cold.
What can I use instead of refrigerated biscuits in chicken pot pie casserole?
Homemade drop biscuits, puff pastry, or a refrigerated pie crust all work. Bake until the topping is deep golden and cooked through.
Can you freeze chicken pot pie casserole?
Freeze the filling without the biscuits for up to 3 months. Thaw overnight, reheat, top with fresh biscuits, and bake.
How do I keep the biscuits from getting soggy?
Make sure the filling is thick, spread it evenly, and flatten the biscuits so they bake through. Let the dish rest for 5 minutes before serving.
What other vegetables can I add?
Green beans, sliced mushrooms, diced celery, and cooked potatoes all work. Keep the total amount of vegetables close to 1 1/2 cups.
Homemade Chicken Pot Pie Casserole
Equipment
- 9×13 Baking Dish
- Large skillet
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 3 cup cooked chicken diced or shredded, about 1 lb
- 1 cup frozen peas and carrots
- ½ cup frozen corn optional
- ⅓ cup unsalted butter
- ⅓ cup all purpose flour
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 ¾ cup low sodium chicken broth
- ⅔ cup milk
- 1 can (16 oz) refrigerated jumbo biscuit dough 8 biscuits
Instructions
Cooking
- Make the sauce. Melt the butter, whisk in the flour and seasonings, and cook 1 to 2 minutes. Slowly whisk in the broth and milk and cook 3 to 5 minutes until thick.
- Add the filling. Stir in the chicken, peas and carrots, and corn, then spread in a greased 9×13 dish.
- Top. Flatten the biscuits slightly and arrange them over the filling.
- Bake. Bake at 375 degrees F for 25 to 30 minutes until golden and bubbling. Rest 5 minutes.
