Chicken Pot Pie Casserole is the easiest way to make chicken pot pie! It has a chicken pot pie filling full of chicken and veggies and it's topped with biscuits before baking. It's so simple and so delicious.
If you love chicken pot pie but don't love fussing with crust, this is the recipe for you! It has that delicious savory chicken pot pie filling but instead of a crust, it's topped with refrigerated canned biscuits before baking.
It's so easy to make and ready in about 35 minutes. And definitely a family favorite!
Ingredients
- Butter
- Onion
- Flour - this is going to thicken the pot pie filling.
- Chicken broth - store-bought or homemade.
- Milk
- Chicken - I like to use a rotisserie chicken to make my life easier, but any cooked chicken works.
- Frozen peas and carrots - thaw them before beginning the recipe. If you forget, pop them in the microwave for a minute or 2.
- Biscuits - the canned refrigerated biscuits.
How To Make Chicken Pot Pie Casserole
- Prep. Preheat oven according to biscuit directions. Spray a 9x13-inch casserole dish with oil.
- Cook onion. Melt butter in a large skillet. Add onion and cook until onion is very soft.
- Make roux. Whisk in the flour until it becomes a thick paste. Whisk in chicken broth and milk. Cook until thickened.
- Add. Stir in cooked chicken and peas and carrots.
- Transfer. Transfer the pot pie filling to the prepared pan.
- Add biscuits. Arrange biscuits on top of the pot pie filling.
- Bake. Bake according to biscuit instructions.
How Long Is It Good For?
Chicken pot pie casserole is good for up to 3 days. Make sure to either cover the casserole dish tightly and transfer to an airtight container.
Keep is mind the biscuits will soften as they sit in the fridge. You may want to reheat in the oven when you are ready to serve.
Can You Freeze It?
If I was going to freeze this, I would freeze the filling by itself and then add the biscuits when I was ready to serve it.
You could also freeze the finished casserole. Make sure to use an airtight container and it will be good for up to 3 months. Let it thaw in the fridge overnight before baking and serving.
More Chicken Recipes
- Chicken Caesar Wraps
- Cheesy Chicken Broccoli Rice Casserole
- Sheet Pan Chicken Fajitas
- Chicken and Stuffing Casserole
- Sweet and Sour Chicken
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Recipe
Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is the easiest way to make chicken pot pie! It has a chicken pot pie filling full of chicken and veggies and it's topped with biscuits before baking. It's so simple and so delicious.
Ingredients
- ½ cup butter
- 1 onion, diced
- ½ cup flour
- 1 ½ cups chicken broth
- 1 ½ cups milk
- 4 cups cooked chicken, diced
- 2 cups frozen peas and corn, thawed
- salt and pepper
- 1 (8 count) package refrigerated biscuits
Instructions
- Preheat oven according to the biscuit directions. Spray a 9x13-inch casserole dish with oil.
- Melt butter in a large skillet over medium heat. Add diced onion and cook until onion is very soft and translucent.
- Add flour and whisk until a thick paste forms.
- Slowly add chicken broth, whisking the entire time. Whisk in milk.
- Let cook until thickened. It should still be a little soupy like chicken pot pie filling.
- Stir in chicken and thawed peas and carrots.
- Season to taste with salt and pepper.
- Transfer to the prepared pan and smooth out the top.
- Arrange the biscuits on top of the chicken mixture.
- Bake according to the biscuit instructions. The biscuits should be golden brown and the chicken mixture should be bubbly.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 557Total Fat: 31gSaturated Fat: 14gUnsaturated Fat: 18gCholesterol: 158mgSodium: 478mgCarbohydrates: 28gFiber: 3gSugar: 4gProtein: 37g
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