Homemade Chicken Pot Pie Casserole
Creamy chicken and vegetable filling baked in a 9x13 dish and topped with golden biscuits.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Puff pastry or drop biscuits replace refrigerated biscuits. Use other frozen vegetables as you like.
Tips: Whisk constantly while adding liquid. Tent with foil if the tops brown too quickly.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze the filling without biscuits up to 3 months.