Chicken Pot Pie Casserole Recipe

There’s something about a warm, hearty Chicken Pot Pie Casserole that feels like a big cozy hug on a plate. This dish combines tender chunks of chicken, a medley of vegetables, and a creamy, savory sauce, all topped with a flaky, golden crust. It’s the ultimate comfort food, perfect for family dinners or as a make-ahead dish for busy weeknights. With a simple yet rich filling and a crispy topping, this casserole brings all the flavors of traditional chicken pot pie without the fuss of individual pies.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch casserole dish with non-stick spray or butter.

Step 2: Prepare the Chicken

1. Cook the Chicken: If you haven’t already, bake or boil the chicken breasts until cooked through. Shred the cooked chicken and set aside. You can also use rotisserie chicken for a quicker option.

Step 3: Sauté the Vegetables

1. Sauté the Onion and Garlic: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 3-4 minutes.

Step 4: Make the Creamy Sauce

1. Create the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until the flour is golden brown.
2. Add Liquids: Slowly pour in the chicken broth while stirring, then add the cream of chicken soup and heavy cream. Stir until the mixture is smooth and begins to thicken.
3. Season the Sauce: Add thyme, salt, and pepper to taste. Let the sauce simmer for 3-5 minutes until it thickens to a creamy consistency.

Step 5: Assemble the Casserole

1. Combine Chicken and Vegetables: In a large mixing bowl, combine the shredded chicken and mixed vegetables. Pour the creamy sauce over the mixture and stir until everything is well-coated.
2. Spread in the Baking Dish: Transfer the chicken and vegetable mixture to the prepared casserole dish, spreading it out evenly.

Step 6: Add the Biscuit Topping

1. Place the Biscuits: Open the can of refrigerated biscuit dough and place the biscuits on top of the casserole filling. Make sure the biscuits are spaced evenly to allow room for them to expand while baking.
2. Brush with Butter: Brush the tops of the biscuits with melted butter for extra flavor and a golden crust.

Step 7: Bake the Casserole

1. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.

Step 8: Serve and Enjoy

1. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley and serve warm.

Serving Suggestions for Chicken Pot Pie Casserole

This dish is hearty and delicious on its own, but you can pair it with a few sides to round out your meal:

With a Simple Green Salad:

• A light green salad with a tangy vinaigrette will complement the richness of the casserole.

With a Side of Roasted Vegetables:

• If you want to add more veggies to your meal, serve this casserole alongside roasted Brussels sprouts, carrots, or green beans.

With Mashed Potatoes:

• For a super comforting meal, serve with creamy mashed potatoes on the side.

Tips for the Perfect Chicken Pot Pie Casserole

• Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken. It’s a great shortcut and adds extra flavor to the dish.
• Frozen Vegetables Work Too: You can use frozen vegetables to make the prep even quicker. No need to thaw them; just add them directly to the casserole.
• Customize the Vegetables: Feel free to swap in your favorite veggies like peas, carrots, corn, or green beans. You can even add mushrooms for extra depth.
• Homemade Biscuit Dough: If you have a little extra time, try making your own biscuit dough for a homemade touch. But the refrigerated kind works perfectly well and is super convenient.

Why You’ll Love This Recipe

• Easy to Make: This Chicken Pot Pie Casserole is much simpler than making individual pies, but it delivers the same great taste.
• Family-Friendly: It’s a hit with both kids and adults, making it an ideal weeknight dinner.
• Customizable: You can switch up the vegetables or even use turkey instead of chicken to suit your family’s preferences.
• Great for Leftovers: This casserole reheats well, making it perfect for meal prep or for enjoying leftovers the next day.

Storing and Reheating

Storing:

• In the Fridge: Store leftover Chicken Pot Pie Casserole in an airtight container in the fridge for up to 3-4 days.

Reheating:

• Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through.
• Microwave: For individual portions, reheat in the microwave for 1-2 minutes on high.

Freezing:

• Freezing: This casserole can be frozen. Allow it to cool completely, then wrap it tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Conclusion

This Chicken Pot Pie Casserole is a must-try for anyone who loves a hearty, comforting meal. With its tender chicken, savory vegetables, creamy sauce, and golden biscuit topping, it’s the perfect dish for a cozy dinner at home. Easy to make and packed with flavor, this casserole will quickly become a family favorite. Whether you’re serving it for a weeknight meal or a special occasion, you can’t go wrong with this delicious casserole!

FAQs

1. Can I use turkey instead of chicken?
   Yes! Turkey works just as well, making this recipe a great way to use up Thanksgiving leftovers.
2. Can I make this casserole ahead of time?
   Absolutely. You can prepare the filling and store it in the fridge for up to 24 hours before adding the biscuit topping and baking.
3. What vegetables can I add to the casserole?
   You can customize the vegetable mix to include your favorites, such as peas, carrots, corn, or green beans.
4. Can I use homemade biscuit dough?
   Yes, if you prefer, you can make your own biscuit dough from scratch for a more homemade touch.
5. How do I prevent the biscuits from getting soggy?
   Make sure your filling is thick enough and bake the casserole until the biscuits are golden brown to avoid a soggy topping.

Yield: 6

Chicken Pot Pie Casserole Recipe

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There’s something about a warm, hearty Chicken Pot Pie Casserole that feels like a big cozy hug on a plate. This dish combines tender chunks of chicken, a medley of vegetables, and a creamy, savory sauce, all topped with a flaky, golden crust. It’s the ultimate comfort food, perfect for family dinners or as a make-ahead dish for busy weeknights. With a simple yet rich filling and a crispy topping, this casserole brings all the flavors of traditional chicken pot pie without the fuss of individual pies.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 2 lbs boneless, skinless chicken breasts, cooked and cubed
• 2 cups mixed vegetables (peas, carrots, corn, green beans)
• 1 can (10.5 oz) condensed cream of chicken soup (or homemade)
• 1 cup milk
• 1 cup chicken broth
• 1/2 cup sour cream or heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese (optional)
• 1 can refrigerated biscuit dough (such as Pillsbury Grands), cut into quarters
• 2 tablespoons butter, melted

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Prepare the Chicken and Vegetables:
   If not already cooked, cook the chicken breasts by boiling or baking, then cube them into bite-sized pieces. Use frozen mixed vegetables, or blanch fresh vegetables until tender.
3. Make the Creamy Filling:
   In a large mixing bowl, combine the cream of chicken soup, milk, chicken broth, sour cream, garlic powder, onion powder, thyme, salt, and pepper. Stir until smooth and well mixed.
4. Assemble the Casserole:
   Add the cubed chicken and mixed vegetables to the creamy filling mixture, then pour everything into the prepared baking dish. If you want a cheesy twist, stir in 1 cup of shredded cheddar cheese at this point.
5. Add Biscuit Topping:
   Place the quartered biscuit dough pieces evenly over the top of the chicken mixture. Brush the tops of the biscuits with melted butter.
6. Bake:
   Place the casserole in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
7. Serve:
   Let the casserole cool for a few minutes before serving. Serve hot and enjoy the comforting flavors of chicken pot pie in casserole form!

Notes

Biscuit Dough: For a more traditional pot pie crust, you can use puff pastry or pie dough instead of biscuits.

Vegetable Variations: Feel free to swap out the vegetables for whatever you have on hand, such as diced potatoes or mushrooms.

Cheese Option: Adding cheddar cheese makes the casserole extra rich and creamy, but it can be omitted for a more classic pot pie taste.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.