Chicken Pot Pie Casserole
This Easy Homemade Chicken Pot Pie Casserole combines the delicious flavors of traditional chicken pot pie into a simple and family-friendly meal, topped with warm, fluffy biscuits.
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 9x13-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.
Notes
Use leftover chicken or rotisserie chicken for quick preparation. Feel free to mix up the vegetables based on your family’s preferences. Add herbs for extra flavor or a pinch of cayenne pepper for spice.