Easy Chicken Pot Pie Casserole
This cozy chicken pot pie casserole combines creamy chicken filling with golden biscuit topping for a quick, nostalgic meal that’s full of comfort. Perfect for busy weeknights or lazy weekends, it’s a modern twist on a classic dish — easy to make, even easier to love.
Equipment
- Large Skillet
- Whisk
- 9x13-inch Baking Dish
- Oven
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded, rotisserie or leftover
- 2 tbsp olive oil
- 1 small onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 cup frozen peas
- 3 tbsp butter
- 3 tbsp flour
- 1.5 cups chicken broth
- 0.5 cup milk or cream
- 0.5 tsp thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 can refrigerated biscuit dough or homemade biscuits
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Add butter to skillet and melt. Stir in flour to form a roux. Cook for 1–2 minutes, stirring constantly.
- Slowly whisk in chicken broth. Once thickened slightly, add milk and stir until creamy.
- Stir in thyme, salt, pepper, and frozen peas. Fold in the cooked shredded chicken.
- Transfer mixture to prepared baking dish. Top evenly with biscuit dough.
- Bake for 20–25 minutes until biscuits are golden and filling is bubbling.
- Let cool for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
Use Greek yogurt or dairy-free alternatives for a lighter version. Leftovers keep well and flavors deepen the next day. Freeze before or after baking for easy future meals.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 25gFat: 22gSaturated Fat: 8gCholesterol: 85mgSodium: 810mgPotassium: 470mgFiber: 3gSugar: 5gVitamin A: 4100IUVitamin C: 6mgCalcium: 90mgIron: 2.5mg
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