Chicken Pot Pie Casserole
Enjoy classic comfort food the easy way with this Chicken Pot Pie Casserole made with canned biscuits. This no fuss, and no pie crust required pot pie is still scrumptiously creamy, and loaded with chicken and veggies.
Weeknight Winner: Chicken Pot Pie Casserole
Nothing says cozy like chicken pot pie, but who has time to make pie crust from scratch? This easy casserole version uses buttery canned biscuits for a faster meal prep, yet still comforting wholesome flavors.
As the new season begins and life gets busier with school and upcoming holidays, this recipe is just what you need. It fits perfectly into a weeknight schedule while still letting you serve a warm hearty meal your family will love.
Here's What You Need
- Cooked chicken- This can be leftover or from a rotisserie.
- Veggies- Onions, celery, frozen peas and carrots.
- Butter and olive oil for sautéing the veggies.
- Flour will help thicken the cream sauce.
- Chicken broth
- Milk- Use a higher fat milk like 2% or whole milk for best results.
- Sour cream for creaminess and a subtle tang.
- Worcestershire sauce offers depth of flavor.
- Seasonings- Garlic powder, ground sage, dried thyme, dried rosemary, dried mustard, salt and pepper
- Cheddar cheese gives the cream sauce richness and flavor.
- Canned biscuits- Use your favorite brand.
Simple Steps For Chicken Pot Pie Casserole
- Cook onions and celery in a large skillet with olive oil and butter until soft.
- Add in flour and cook a few minutes.
- Whisk in chicken broth and milk. When it starts to thicken stir in seasonings, Worcestershire, frozen peas and carrots, cooked chicken, sour cream, and cheddar cheese.
- Pour mixture into a baking dish and cut each biscuit dough into 4 pieces.
- Place dough pieces on top of the chicken mixture in a single layer.
- Bake in a 425℉ oven for 25-30 minutes or until biscuits on the underside are cooked through and the top is golden brown.
Helpful Tips
- Tent the biscuits with foil if the top is getting too browned and you need more time to cook the biscuits on the underside.
- Make sure your baking dish is large enough so the biscuits can rest in an even layer without overlapping.
Storing and Reheating
- Refrigerate cooled casserole up to 4 days.
- Reheat by placing in the oven at 350℉ until warmed through, or gently reheat in the microwave.
Make Ahead
Prepare casserole up to 1 day in advance. Make sure the filling mixture is completely cool before you add the raw biscuit dough. Place in the refrigerator covered until ready to bake.
Chicken Pot Pie Casserole
Equipment
- large skillet
- 11×7 inch baking dish
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 regular size canned biscuits, 8 total biscuits
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup onion, diced
- 1 large celery, diced
- 3 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 ½ cups milk we use 2% or whole milk
- ½ teaspoon each- garlic powder, ground sage, dried thyme, dried rosemary, salt and pepper
- 1 teaspoon dried mustard
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas and carrots
- ¼ cup sour cream
- ½ cup sharp cheddar cheese
Instructions
Heat oven to 425℉ and grease 11×7 inch baking dish with non-stick cooking spray.
- Heat a large skillet to medium heat. Add butter and oil. Sauté onion and celery until soft.
- Next add flour and cook with veggies for 1-minute, then whisk in chicken broth and milk. Continue to whisk until it just starts to thicken, about 2-3 minutes.
- To the creamy broth stir in all the seasonings, Worcestershire, frozen peas and carrots, cooked chicken, sour cream, and cheese. Combine and transfer to prepared baking dish
- Prepare canned biscuits by cutting each biscuit into 4 pieces. Place biscuit pieces on top of the pot pie filling in a single layer. Bake in preheated oven for 25-30 minutes or until the biscuits are completely cooked and the top is golden brown. Allow to rest 5-minutes before serving.
- Note: If the top gets too browned before the biscuits are cooked through, tent with foil to prevent the top from burning.
Notes
- Rotisserie chicken is a time-saver and adds extra flavor.
- For extra richness use heavy cream instead of sour cream or milk.
- Don't skip letting it rest. This helps the filling thicken up.
Nutrition
Check Out These Comforting Casseroles
Tis the season for all things cozy and comforting. You'll love sharing these meals with your family next! Mexican Tater Tot Casserole, Tuna Noodle Casserole, Chicken Cauliflower Rice Casserole (one-skillet meal), Smoked Sausage Potato Casserole, and Healthier Chicken And Broccoli Alfredo Casserole.
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