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Chicken Pot Pie Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

For the Casserole
  • 3 cups cooked chicken, shredded or diced Rotisserie chicken or leftover roasted chicken both work well.
  • 2 tablespoons butter Helps sauté the vegetables and adds richness to the sauce.
  • 1 small onion, diced Adds savory flavor and natural sweetness.
  • 2 carrots, diced Add color, sweetness, and tender texture.
  • 2 celery stalks, diced Add classic pot pie flavor and texture.
  • 1 cup frozen peas Add bright color and subtle sweetness.
  • 1 cup diced potatoes Make the filling hearty and satisfying.
  • 2 cups chicken broth Creates the savory base of the creamy sauce.
  • 1 cup whole milk Gives the filling a smooth, creamy texture.
  • ⅓ cup all-purpose flour Thickens the sauce to a classic pot pie consistency.
  • 1 teaspoon dried thyme Adds an earthy herbal flavor.
  • ½ teaspoon salt Brings the flavors together.
  • ½ teaspoon black pepper Adds gentle warmth.
For the Topping
  • 1 tube refrigerated biscuits Create an easy, fluffy golden topping.
  • 2 tablespoons melted butter Helps the biscuit tops brown beautifully.

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, celery, and potatoes, then cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Sprinkle the flour over the vegetables and stir for about 1 minute. Slowly pour in the chicken broth while stirring, then add the milk. Keep stirring until the sauce becomes thick and creamy.
  4. Stir in the cooked chicken, frozen peas, thyme, salt, and black pepper. Cook for another 3 to 4 minutes, until everything is hot and well combined.
  5. Transfer the creamy chicken mixture to the prepared baking dish. Arrange the refrigerated biscuits over the top, leaving a little space between each one.
  6. Brush the biscuit tops with melted butter and bake uncovered for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. If the biscuits brown too quickly, loosely cover the top with foil.
  7. Let the casserole rest for 5 to 10 minutes before serving so the filling can thicken slightly.
  8. Serve warm with your favorite side dish.