Chicken Pot Pie Casserole: Easy Homemade Recipe (Print Version)
Chicken Pot Pie Casserole offers classic comfort in an easy, family-friendly bake. Creamy chicken and veggies topped with a golden crust, perfect for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Creamy Comfort Core
01 -
2 cups cooked chicken, shredded
02 -
1 cup frozen mixed vegetables (peas, carrots, corn)
03 -
1 3/4 cups low-sodium chicken broth
04 -
1/2 cup whole milk
05 -
1/4 cup all-purpose flour
→ Aromatic Depth
06 -
2 tbsp unsalted butter
07 -
1/2 yellow onion, finely diced
08 -
2 cloves garlic, minced
09 -
1 tsp dried thyme
→ Golden Biscuit Crown
10 -
1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
→ Flavor Enhancers
11 -
1/2 tsp salt
12 -
1/4 tsp black pepper
# Instructions:
01 -
Preheat oven to 375°F. In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 1/2 yellow onion, finely diced, and cook for 3-4 minutes until softened. Stir in 2 cloves garlic, minced, and 1 tsp dried thyme, cooking for another minute until fragrant.
02 -
Sprinkle 1/4 cup all-purpose flour over the cooked aromatics in the skillet. Whisk constantly for 1-2 minutes, creating a thick paste (roux). This forms the essential base for your Easy Homemade Chicken Pot Pie Casserole's creamy sauce.
03 -
Gradually whisk in 1 3/4 cups low-sodium chicken broth, then 1/2 cup whole milk, ensuring no lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens to your desired consistency, about 3-5 minutes.
04 -
Remove the skillet from heat. Stir in 2 cups cooked chicken, shredded, and 1 cup frozen mixed vegetables (peas, carrots, corn). Season the filling with 1/2 tsp salt and 1/4 tsp black pepper. This completes the hearty core of your Easy Homemade Chicken Pot Pie Casserole.
05 -
Pour the chicken and vegetable filling evenly into a 9x13 inch baking dish (or similar 3-quart dish). Open the 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits) and arrange the biscuits on top of the filling, leaving a small space between each.
06 -
Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly around the edges. Keep an eye on the biscuits to prevent over-browning. This final bake creates the perfect Easy Homemade Chicken Pot Pie Casserole.
07 -
Carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents burns from the hot filling, ensuring a more enjoyable Easy Homemade Chicken Pot Pie Casserole experience.
# Notes:
01 -
Quick Chicken Tip: For an even quicker prep, use a store-bought rotisserie chicken and shred it. This saves valuable time and adds great flavor to your casserole.
02 -
Vegetable Variations: Feel free to customize your mixed vegetables! Broccoli florets, diced potatoes, or sliced mushrooms can be excellent additions or substitutions based on your preference.
03 -
Storage & Reheating: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
04 -
Crispier Biscuits: For extra crispy biscuit tops, brush them lightly with a little melted butter before baking. This adds a beautiful golden sheen and a richer flavor.
# Tools You'll Need:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
Measuring cups and spoons
04 -
Whisk
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 370 kcal
Total Fat: 16 g
Total Carbohydrate: 34 g
Protein: 22 g