Recipe Chicken Pot Pie Casserole

[Alyssa Rivers]

Chicken pot pie casserole is a fun twist on the classic pot pie. It’s made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning. Comfort food at its finest!

Reasons You’ll Love This Recipe​

• Easy to Make: If you love chicken pot pie but don’t want the hassle of making pie crust, then this is the recipe for you!
• Classic Flavors: This easy-to-make casserole packs all the fabulous flavors you love about regular pot pie.
• Make Ahead: Isn’t it just the best to sit down to eat a warm, cozy meal on a cold, busy day? You can prep this in the morning and throw it in the oven when you’re ready to eat!

Ingredients For Chicken Pot Pie Casserole​

The ingredients for this recipe come together quickly and easily, making it perfect for busy days. In fact, you likely already have most of the items on hand, so there’s no need for a long shopping list. Scroll to the bottom of the post to find the exact measurements.

• Shredded Cooked Chicken: The perfect protein to absorb all the delicious flavors. You can either use rotisserie or canned chicken or cook your own, depending on your preference.
• Butter: This is used to cook the vegetables and, in turn, create the roux for the sauce.
• Carrots: Not only do they add sweetness, but they also provide a nice crunch to the pot pie.
• Celery: Gives the recipe a savory crunch that complements the other vegetables.
• Yellow Onion: It provides a nice savory flavor and a subtle crunch.
• Dried Parsley and Thyme: These herbs add color and flavors that enhance the whole dish overall.
• Minced Garlic: This is the best savory flavor enhancer. In fact, give me all the garlic!
• Salt and Black Pepper: These seasonings bring out and balance the flavors in the dish.
• All-Purpose Flour: It acts as a thickening agent for the sauce.
• Chicken Broth: This ingredient creates a flavorful and rich base for the sauce.
• Half and Half: It adds creaminess and a smooth texture to the sauce.
• Lemon Juice: This brightens up the whole dish, cutting through the richness.
• Chicken Bouillon: It intensifies the chicken flavor, making the dish more robust.
• Tube Biscuit Dough: This takes the place of the crust, giving the dish a dumpling-like texture instead.

Chicken Pot Pie Casserole Recipe​

This easy chicken pot pie casserole only takes 20 minutes of prep, and the oven does the rest. You can also get everything prepped and leave it in the fridge until you are ready to eat dinner.

1. Prep: Preheat the oven to 375 degrees Fahrenheit and then spray a 9×13 inch baking dish with non-stick cooking spray. In a large skillet, heat ¼ cup of the butter over medium-high heat, then, add the carrots, celery, and onion.
2. Cook: Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add the parsley, thyme, garlic, salt, and pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
3. Make a Roux: In the same skillet, heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in the flour to create a paste and cook for 1-2 minutes.
4. Pour and Whisk: Slowly whisk the chicken broth, half-and-half, and lemon juice into the flour and butter paste, ¼ cup at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk the bullion into the gravy.
5. Stir and Cook: Add the cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly, then pour the filling into the prepared baking dish.
6. Roll and Cut: Roll the biscuit dough to be about ½ an inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
7. Bake and Serve: Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.

Pot Pie Make Ahead Instructions and Tips​

I am always on the hunt for recipes that I can make in the morning and then heat up for dinner. As a result, this recipe came out of that necessity. Below, you’ll find some make-ahead instructions.

• Make Ahead: This casserole can be assembled until baking time. You can put in the fridge overnight to bake fresh the next day. Or you can freeze it and thaw it out when ready to bake. Make sure you do that within a month of prepping.
• Chicken: For the chicken, you can either buy cooked chicken from the store—I like to use a rotisserie chicken—or cook about two chicken breasts with your preferred method and then shred them.
• Biscuits: You can use homemade biscuit dough if you prefer, I like using store-bought for convenience.

How to Store Leftover Chicken Pot Pie Casserole​

This is a great meal to heat up for quick lunch the next day. It’s packed with protein and a healthy dose of vegetables.

• Refrigerator: Store leftovers in the fridge in an air-tight container for up to 4 days.
• Freezer: I recommend enjoying this casserole fresh but you can freeze it in an airtight container for up to 2 months.

More Pot Pie Recipes to Try​

Pot pie is one of my favorite comfort foods. I love getting a bite of the flaky tender crust with a tender vegetable and a hearty piece of meat smothered in the creamy, savory sauce. Ok, now I’m hungry. Check out these recipes below!



Dinner

Absolutely Perfect Chicken Pot Pie​

1 hr 20 mins



Dinner

Slow Cooker Chicken Pot Pie​

5 hrs 20 mins



Dinner

Vegetarian Pot Pie​

45 mins



Dinner

Turkey Pot Pie​

50 mins

Print

Chicken Pot Pie Casserole​

Chicken pot pie casserole is a fun twist on the classic pot pie. It's made with buttery biscuit dough, tender chicken, crunchy veggies, and the most delicious creamy sauce loaded with incredible seasoning.
Course Dinner, Main Course
Cuisine American, Southern
Keyword casserole, chicken pot pie, chicken pot pie casserole
Prep Time 20 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 6 people
Calories 388kcal
Author Alyssa Rivers

Ingredients​

• 4 cups shredded cooked chicken
• ½ cup butter, divided
• 2 large carrots, diced, about 1 cup
• 3 celery stalks, diced, about 1 cup
• 1 medium yellow onion, diced, about 1 ½ cups
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon minced garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup half and half
• 1 teaspoon lemon juice
• 1 teaspoon chicken bouillon
• 1 (16 ounce) tube biscuit dough

Instructions​

• Preheat oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with non-stick cooking spray.
• In a large skillet, heat ¼ cup of the butter over medium-high heat. To the skillet add the carrots, celery, and onion.
• Cook the vegetables, stirring often, until they begin to tenderize, 6-8 minutes. Add the parsley, thyme, garlic, salt, and pepper, cook for another 2-3 minutes, and remove the vegetables from the skillet.
• In the same skillet heat the remaining ¼ cup of butter over medium-high heat. Once the butter is melted, whisk in the flour to create a paste and cook for 1-2 minutes
• Slowly whisk the chicken broth, half-and-half, and lemon juice into the flour and butter paste, ¼ cups at a time, whisking between pouring until the liquid is incorporated and the mixture becomes a gravy. Whisk the bullion into the gravy.
• Add the cooked chicken and vegetables to the skillet with the gravy. Stir and cook for a couple of minutes to coat everything evenly. Pour the filling into the prepared baking dish.
• Roll the biscuit dough about ½ inch thick and chop it into bite-size pieces. Drop the biscuits on top of the casserole.
• Bake the casserole for 25-30 minutes until the crust is golden brown. Remove from the oven and let it cool for at least 5 minutes before serving.

Notes​

Chicken: You can cook the chicken beforehand or buy store-bought cooked chicken. Biscuits: Homemade biscuit dough or store-bought both work great.

Nutrition​

Calories: 388kcal | Carbohydrates: 10g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 799mg | Potassium: 398mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4070IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg​

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